Mary Berry Chicken Stroganoff​ Recipe

This creamy Mary Berry Chicken Stroganoff is made with tender chicken strips, sautéed onions, chestnut mushrooms, smoked paprika, and full-fat soured cream. The result is a rich, savory, and deeply comforting dish, making for a perfect weeknight main course. This recipe is fantastic for a cozy family dinner, comes together in under an hour, and serves 4 people.

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Mary Berry Chicken Stroganoff Ingredients

• 1 tbsp sunflower oil
• 1 large onion, finely sliced
• 250g (9oz) chestnut mushrooms, sliced
• 500g (1lb 2oz) skinless, boneless chicken breasts, cut into thin strips
• 1 tsp paprika (sweet or smoked)
• 50g (2oz) butter
• 30g (1oz) plain flour
• 150ml (5fl oz) dry white wine
• 150ml (5fl oz) full-fat crème fraîche or soured cream
• 1 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

How To Make Mary Berry Chicken Stroganoff

1. Sauté the vegetables: Heat the oil in a large, deep frying pan over medium-high heat. Add the sliced onion and cook for 3-5 minutes until softened. Add the mushrooms and cook for another 5 minutes until they are golden brown. Remove the onion and mushrooms from the pan and set aside.
2. Cook the chicken: Add the chicken strips to the same pan and fry quickly for 3-4 minutes until they are sealed and lightly colored on all sides. You may need to do this in two batches to avoid overcrowding the pan. Return the cooked vegetables to the pan with the chicken.
3. Create the sauce base: Reduce the heat to low and add the butter to the pan. Once melted, stir in the flour and paprika, and cook for one minute, stirring constantly. This mixture is a ‘roux’, which will thicken your sauce.
4. Simmer the sauce: Gradually pour in the white wine, stirring continuously to create a smooth sauce. Bring the mixture to a simmer and let it bubble for 2-3 minutes to allow the alcohol to cook off and the sauce to thicken.
5. Finish with cream: Remove the pan from the heat and allow it to cool for a moment. Stir in the crème fraîche or soured cream and the chopped parsley. Season with salt and pepper to your taste. Return to very low heat to warm through gently, but do not let it boil.
6. Serve immediately: Serve the stroganoff hot over a bed of fluffy rice or wide egg noodles.

Recipe Tips

• Use Full-Fat Cream: For the richest flavor and to prevent the sauce from splitting, always use full-fat crème fraîche or soured cream. Low-fat versions can curdle when heated.
• Don’t Boil the Sauce: Once you add the cream, heat the stroganoff very gently. Boiling the sauce can cause it to separate and become grainy.
• Brown the Mushrooms Properly: Take the time to let the mushrooms get a nice golden-brown color. This step develops their deep, earthy flavor which is essential for a great stroganoff.
• Cut Chicken Uniformly: Slice the chicken into evenly sized thin strips. This ensures the chicken cooks quickly and evenly without drying out.

What To Serve Chicken Stroganoff

This creamy and savory chicken stroganoff is wonderfully versatile. It is traditionally served over a bed of fluffy white rice or wide egg noodles, which are perfect for soaking up the delicious sauce. For other options, consider serving it with creamy mashed potatoes or even a side of crusty bread for dipping. A simple green vegetable like steamed green beans, broccoli, or a fresh garden salad will complete the meal beautifully.

How To Store Chicken Stroganoff Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. You may need to add a splash of water or stock to loosen the sauce.
• Freeze: It is generally not recommended to freeze stroganoff made with soured cream or crème fraîche, as the sauce can split and become watery when reheated. If you must freeze it, do so before adding the cream. Thaw overnight in the refrigerator, reheat gently, and then stir in the fresh cream before serving.

Mary Berry Chicken Stroganoff Nutrition Facts

• Calories: 463 kcal
• Total Fat: 24g
• Saturated Fat: 13g
• Cholesterol: 137mg
• Sodium: 857mg
• Total Carbohydrate: 16g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 46g

Frequently Asked Questions

• Can I use chicken thighs instead of breasts? Yes, boneless, skinless chicken thighs are a great substitute. They are more flavorful and less prone to drying out. Simply cut them into strips and cook for a few minutes longer until cooked through.
• What can I use instead of white wine? If you prefer not to use wine, you can substitute it with an equal amount of chicken or vegetable stock. A squeeze of lemon juice at the end can help replicate the slight acidity from the wine.
• My sauce seems too thin, how can I thicken it? If your sauce isn’t as thick as you’d like, you can simmer it for a few more minutes before adding the cream to allow it to reduce. Alternatively, you can mix a teaspoon of cornflour with a tablespoon of cold water to create a slurry, and stir that into the simmering sauce until it thickens.

Try More Recipes:

• Mary Berry Sweet And Sour Chicken​ Recipe
• Mary Berry Chicken Tartiflette​ Recipe
• Mary Berry Chicken Chasseur​ Recipe