Monday, January 13, 2014

Recipe: Boursin Chicken Stroganoff

Traditionally stroganoff is supposed to be made with veal, and cooked with white wine, but traditional schmitional, this is yummy so who cares! This is delicious, garlicky, creamy and sumptuous- a good Winter warmer. I have used two different types of mushrooms, because it looks like and it's good to have different textures in a dish I think- try adding Portobello and button mushrooms as well if you fancy it.

Boursin Chicken Stroganoff (serves 3)
1 tbsp butter
1 white onion, diced
3 chicken breasts, sliced
1 tsp smoked paprika
230g chestnut mushrooms, sliced
230g white mushrooms, sliced
100ml cider
200g Boursin Cuisine garlic and herb
100ml water
Salt and pepper to taste
3 tbsp chopped fresh parsley (for garnish)

1. Fry the onions in the butter for 5 minutes. Increase to a high heat, add the chicken and smoked paprika, and fry for a further 5 minutes.
2. Add the mushrooms and cook 5 minutes. Add the cider and cook for 3 minutes. Add the boursin and water, and cook on a medium heat, stirring often, for 20 minutes.
3. Season to taste, and serve garnished with fresh parsley.

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