Chicken stroganoff

Approximate nutrient content per serving: 360 kcal

• 100 ml (1/2 bottle) of Ensure^® Plus neutral flavour
• 1 teaspoon of olive oil
• Chicken breasts, boned and skinless (180 g)
• 1 medium onion, peeled and thinly sliced
• 3 tablespoon of water
• 1/2 teaspoon of paprika
• Button mushrooms, sliced (120 g)
• 1 chicken stock cube dissolved in boiling water (150 ml)
• 1/2 teaspoon of Dijon mustard
• 2 tablespoons of parsley, coarsely chopped
• 1 teaspoon of cornflour
• 2 tablespoons of sour cream
• Egg noodles, cooked (75 g)
• Salt and pepper to season

*This recipe can be interchanged with other products from the Ensure range, such as Ensure TwoCal

1. Heat the oil in a non-stick frying pan over medium heat

2. Cut the chicken into strips and sprinkle with salt and pepper

3. Add the chicken to the frying pan, cooking for 2-3 minutes on both sides, until browned

4. Transfer the chicken to a plate and keep warm

5. Add onion and 2 tablespoons of water to the frying pan and sauté for 2 minutes

6. Add paprika and mushrooms to the frying pan and sauté until the mushrooms are browned

7. Add chicken stock, mustard and parsley to the frying pan and cook until the liquid is reduced to half

8. In a small bowl, mix 1 tablespoon of cold water with the cornflour to form a paste and add to the frying pan

9. Continue to cook for 2-3 minutes, stirring constantly

10. Reduce the heat to low and add Ensure^®Plus (do not boil)

11. Return the cooked chicken to the frying pan and continue to cook for a further 2-3 minutes until the chicken is fully cooked (do not boil)

12. Pour the mixture over the cooked noodles

13. Garnish with a sprinkle of parsley, sour cream and serve

Date of Preparation July 2020 UK-ENSP-2000016