I love a good Chicken Stroganoff. I think it’s the combination of cream and rice, which is something I don’t often encounter, but sometimes I just get such a craving it cannot be resisted! Quick and simple to whip up, this is one of my go to week night suppers.
It’s a handy little dish to have in your repertoire as it’s quick, simple, delicious, and looks just a little bit fancy too!
1 teacup basmati rice
1 large chicken breast, sliced
100g chestnut mushrooms, quartered
thyme (dried or fresh)
salt and pepper
– In a small saucepan with a lid heat a good splash of oil until hot.
– Add your teacup of rice and a good pinch of salt and stir.
– Add 2 teacups of cold water. *
– Bring to the boil then turn down onto a low heat to a simmer for about 10 minutes.
– When you can no longer see any water bubbling on top, only rice, turn off the heat and leave to stand.
– Heat another splash of oil in a large frying pan.
– Add your chicken and cook, stirring occasionally until it is starting to brown.
– Add the mushrooms and cook for a few minutes until they are looking cooked.
– Add the thyme and stir so it is evenly distributed.
– Add the cream, season to taste, and allow to heat through so it just comes to a boil.
– Remove from the heat and serve over your rice.**
* You can also add a pinch of thyme to your rice here if you wish.
** Fluff with a fork before serving.