Creamy Chicken and Mushroom Stroganoff

Thermomix recipe: Creamy Chicken and Mushroom Stroganoff. Ready in 35 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 onion, quartered
• 1 clove garlic
• 20 g olive oil
• 300 g mushrooms, sliced
• 10 g plain flour
• 1 tsp sweet paprika
• ½ tsp Dijon mustard
• 200 g chicken stock
• 50 g white wine (optional, or use extra stock)
• 15 g tomato paste
• 300 g cooked chicken breast, shredded or diced
• 150 g sour cream (or crème fraîche)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Add onion and garlic to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
2. Add olive oil to the bowl. Sauté 5 min / 120°C / Speed 1.
3. Add sliced mushrooms to the bowl. Sauté 5 min / 120°C / Speed 1 (Reverse).
4. Add plain flour, paprika, and Dijon mustard to the bowl. Cook 1 min / 100°C / Speed 1 (Reverse) to cook out the flour.
5. Pour in chicken stock, white wine (if using), and tomato paste. Season with salt and pepper. Cook 8 min / 98°C / Speed 2 (Reverse), placing the simmering basket on the lid instead of the measuring cup to allow steam to escape and thicken the sauce.
6. Pause the machine. Scrape down the sides and bottom of the bowl with the spatula. Check consistency and adjust seasoning if needed.
7. Add the cooked chicken breast to the bowl. Cook 3 min / 90°C / Speed 1 (Reverse) to heat through and combine flavours.
8. Add sour cream to the bowl. Mix 30 sec / 90°C / Speed 1 (Reverse). Do not boil after adding the sour cream.
9. Transfer the stroganoff to a serving dish. Garnish with fresh chopped parsley and serve immediately with rice, pasta, or mashed potatoes.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.