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Creamy chicken stroganoff - Extra large standard

Creamy Chicken Stroganoff

with Shimeji Mushrooms over Rustic Mash

670 cals

30 mins

Spotlight ingredient
No added gluten

Description

Meet your new favourite comfort food. It has all the lusciousness of classic stroganoff (hello, sour cream, fresh thyme and Dijon) enhanced with slender shimeji mushrooms and peas. There’s no cozier coating for juicy chicken breasts presented over a buttery potato mash.

Contains:

Milk • Mustard • Sulphites

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Canadian-raised chicken breasts (air chilled)

  • 150g Shimeji mushrooms

  • 4g Thyme

  • 450g Potatoes

  • 2 Garlic cloves

  • 15ml Dijon mustard

  • 150g Green peas

  • 30ml Vegetable demi-glace

  • 43ml Sour cream

  • 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)

Nutrition

Total fat

26g

Saturated Fat

11g

Sodium

910mg

Total carbs

59g

Sugar

9g

Protein

51g

Fibres

8g

Recipe Instructions

Creamy Chicken Stroganoff - Step #1 Make the mash
Step 1: Make the mash
  • Bring a medium pot of salted water to a boil.
  • Medium-dice the potatoes.
  • Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
  • Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
  • Off the heat, add 1 tbsp butter (double for 4 portions).
  • Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Creamy Chicken Stroganoff - Step #2 Mise en place
Step 2: Mise en place
  • Meanwhile, remove the bottom of the mushrooms; separate the mushrooms.
  • Pick the thyme leaves off the stems; roughly chop the leaves.
Creamy Chicken Stroganoff - Step #3 Start the chicken
Step 3: Start the chicken
  • Pat the chicken dry; season with ½ the spices and S&P.
  • In a large pan, heat a drizzle of oil on medium-high.
  • Add the chicken and cook, 3 to 4 min. per side, until partially cooked.
  • Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.

  • Chicken thighs: 2 to 3 min. per side.
Creamy Chicken Stroganoff - Step #4 Start the stroganoff
Step 4: Start the stroganoff
  • Mince the garlic.
  • In the reserved pan, heat a drizzle of oil on medium-high.
  • Add the mushrooms and garlic. Sauté, scraping up any browned bits, 3 to 4 min., until nicely browned; season with the remaining spices and S&P.
Creamy Chicken Stroganoff - Step #5 Finish the stroganoff & chicken
Step 5: Finish the stroganoff & chicken
  • To the pan, add the mustard, sour cream, demi-glace, thyme and ½ cup water (double for 4 portions); bring to a boil.
  • Reduce to a simmer and cook, stirring often, 1 to 2 min., until combined.
  • Add the chicken and cook, covered, 8 to 10 min., until the sauce has thickened and the chicken* is cooked through.
  • In the last 2 min., add 3 tbsp water, 1 tbsp butter (double both for 4 portions) and the peas.

  • Chicken thighs: 6 to 8 min.
Creamy Chicken Stroganoff - Step #6 Plate your dish
Step 6: Plate your dish
  • Divide the mash between your plates.
  • Top with the stroganoff and chicken. Bon appétit!