Recipe: Lighter Chicken Stroganoff

Looking for a quick and easy weeknight meal? Try this delicious creamy stroganoff (minus all the wine and sour cream)

Lighter Chicken Stroganoff 
Serves 2 

Ingredients:

• 1 tsp olive oil
• 4 boneless skinless chicken thighs*
• 1/2 small onion, thinly sliced
• 1/2 punnet button mushrooms, quartered
• 2 garlic gloves, crushed
• 1 cup chicken stock
• 2 tbs yogurt
• 1 tsp worcester sauce
• 1 tsp dijon mustard
• 1 tsp tomato paste
• Cayenne pepper or paprika 
• Salt and pepper

For serving:

• lemon wedge
• fresh parsley, chopped

Method:

1. Place the oil in a saucepan on medium heat. Once the pan is hot, add the chicken and brown for 2 minutes on each side.
2. Remove chicken from the pan and set aside. Add the onion to the pan and cook until translucent in colour.
3. Add the mushrooms and garlic and cook for another 5 minutes. Season with salt and pepper as you go.
4. Add the chicken stock to the pan and bring to the boil. 
5. Once boiling, add the mustard, worcester, and tomato paste. Put your chicken back in the pan and bring down to a simmer. 
6. Cook for 8 minutes, or until the chicken is cooked through. Add a pinch of cayenne pepper or paprika for extra heat if desired.
7. Take the pan off the heat and stir in the yogurt.
8. Serve with zoodles or brown rice. Top with a squeeze of lemon juice and fresh parsley.

Notes:
* You could use 2 chicken breasts instead - I just happened to have these on hand