Healthy Chicken Stroganoff

Charmaine Lu -
  • 2 tbsp olive oil
  • 2 sliced shallots
  • 200g chestnut mushrooms, sliced
  • 2 crushed garlic cloves
  • 450g sliced chicken breast
  • 1.5 tbsp cornstarch
  • 150ml chicken stock
  • 1.5 tsp French mustard
  • 80g baby spinach leaves
  • 150g yoghurt
  • 1 tsp lemon juice
  • Chopped parsley
  • Cook the shallots in 1 tbsp of oil for 10 mins, then stir in the mushrooms and cook for 5 mins more. Add the garlic, fry for a minute, then season well and scrape the lot into a bowl. Add the chicken to a separate bowl, season well and sprinkle with cornflour, tossing to coat. Fry the chicken in another splash of oil for 4 mins, or until golden.
  • Add the mustard, stock and mushroom mixture to the pan and simmer for 5 mins. Stir in the spinach to wilt, then add the yoghurt, mix to combine and heat through for a minute or two. Stir in the lemon juice, season to taste, and serve with rice.
40 mins
4 serving