Russian Chicken & Mushroom Skillet
One portion, 23 minutes, and only 8 minutes of chopping. Roughly £2.80 a portion.
Per portion
Calories from protein 29%, carbs 39%, fat 32%. Estimated from the ingredients.
Roughly £2.80 a portion.
Method
- 1
Cook the rice according to the packet instructions.
- 2
Season the chicken with salt and pepper, then fry in a splash of oil over medium-high heat for 5–6 minutes until cooked through with no pink inside, then set aside. Fry the onion and mushrooms in the same pan with a pinch of salt for 4 minutes until golden, then add the garlic and paprika for 30 seconds.
- 3
Return the chicken with the soured cream, mustard and a splash of water, and warm through for 1 minute.
- 4
Taste and adjust the salt, then serve over the rice.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/russian-chicken-and-mushroom-skillet/
