
Creamy Chicken Stroganoff
with Shimeji Mushrooms over Rustic Mash
670 cals
30 mins
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

- 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.

- Meanwhile, remove the bottom of the mushrooms; separate the mushrooms.
- Pick the thyme leaves off the stems; roughly chop the leaves.

- 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.

- 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.

- 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.

- Divide the mash between your plates.
- Top with the stroganoff and chicken. Bon appétit!