Chicken Stroganoff

Ingredients: (Makes 4)

Chicken Breasts 4 (125g or 4.4oz per breast)
Chicken Stock 500g or 17.6oz
White Mushrooms 300g or 10.6oz
Pasta 70g or 2.5oz per portion
Brown Onion 1, large
Dijon Mustard 1 tbsp
Wholegrain Mustard 1 tbsp
Olive Oil 1 tbsp
Black Pepper 5 twist
Paprika 1 tsp
Greek Yoghurt 120g or 4.2oz
Garlic 3 cloves
Flour 2 tbsp
Fresh Parsley 1 tsp
Salt pinch

Instructions:

Season the chicken slices with salt, pepper, and paprika. Set aside. Chop the
onions and garlic, and slice the mushrooms.

In a large skillet, heat the olive oil over medium heat. Add the chicken in batches to
avoid overcrowding. Cook until golden and nearly cooked through, about 3-4
minutes per side. Remove the chicken from the skillet and set aside.

In the same skillet, add a bit more olive oil if needed and sauté the onions and
garlic until they begin to soften, about 2-3 minutes. Add the mushrooms and cook
until they are browned and their moisture has evaporated, about 5-7 minutes.

Sprinkle the whole wheat flour over the vegetables and stir to coat. Gradually add
the chicken stock, stirring constantly to avoid lumps. Bring to a simmer. Stir in the
Dijon and whole grain mustards. Let the sauce simmer gently for a few minutes to
thicken.

Return the cooked chicken to the skillet. Reduce the heat and simmer until the
chicken is fully cooked and the sauce is creamy, about 5 minutes. Remove the
skillet from the heat and stir in the Greek yogurt until well incorporated. Adjust the
seasoning with salt and pepper. Garnish with chopped fresh parsley. Serve hot,
ideally over a bed of whole-grain rice, cooked quinoa, or whole-wheat pasta to
keep it healthy.

Nutrition Facts: