Today has been a beautiful day so we decided to have a walk around a Nation Trust property. I have a bit of a thing for kitchen gardens and Calke Abbey has a great one. They had a fantastic selection of pumpkins and squash and just wish I had taken my camera.
I’ve been meaning to make a strogonoff style dish for ages and tonight was the night. I was really quick and easy and will certainly be having it again.
Chicken & Mushroom Strogonoff
1 knob of butter
2 tsp oil
1 medium onion, finely sliced
2 chicken fillets, cut into strips
150g mushrooms, finely sliced
75ml chicken stock
150ml soured cream
1 tsp wholegrain mustard
salt & pepper
1) Heat oil and butter in saute pan. Fry onions until soft. Add chicken and fry until golden.
2) Add mushrooms and cook until mushrooms are softened. Pour in brandy and reduce by half.
3) Stir in chicken stock, soured cream, mustard & thyme. Bring to the boil then serve.