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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!

Preparation time


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 yogurt
300 ml milk
5 ml grain mustard, whole
1 Knorr beef Stroganoff Dry Cook-in-Sauce
5 ml Robertsons parsley
1 onion, finely sliced

Preparation method

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.
Better For You Tips : Replace the chicken with butterbeans for a meat free option and serve with brown rice

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