Chicken and Mushroom Stroganoff

Chicken and Mushroom Stroganoff

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This recipe uses fat-free yoghurt, and chicken fillets instead of beef, but it still has all of the classic meaty flavour, thanks to Knorr!

  • Recipe serves4-6
  • Preparation time15 minutes
  • Cooking time35 minutes


  • 15 ml Cooking oil
  • 1 Green pepper, sliced
  • 400 g chicken fillet, cut into strips
  • 125 g Button mushrooms, sliced
  • 75 ml White wine
  • 175 g Plain fat free yoghurt
  • 300 ml Milk
  • 5 ml Wholegrain mustard
  • 1 KNORR Beef Stroganoff Dry Cook-in-Sauce
  • 5 ml Robertsons Parsley
  • 1 Onion, finely sliced


  • Lightly sauté onion and green pepper in oil in a heavy based pan until soft.
  • Add the chicken fillet strips and cook for about 5 minutes or until golden.
  • Add the mushrooms and cook until soft and all the liquid released by the mushrooms has simmered off.
  • Add the white wine and allow to cook until the wine has reduced by half.
  • Stir in the yoghurt, milk and wholegrain mustard together with the contents of the sachet of KNORR Beef Stroganoff Cook-in-Sauce and allow to simmer for 15 minutes, stirring occasionally.
  • Season to taste then stir in the parsley and serve over rice.