Description
This Leftover Roast Chicken Stroganoff with kale is really easy and ready in just 15 minutes! Just as rich and delicious as the popular Beef Stroganoff and a great way to use up any leftover chicken.
Ingredients
- 3 tablespoons butter
- 1 onion, thinly sliced
- 300g button mushrooms, sliced
- 2 tablespoons cornflour
- 2 cups chicken stock
- 200ml sour cream
- 1 tablespoon Dijon mustard
- salt & pepper
- 1 cup kale, de-stemmed & sliced
- 1–2 cups cooked roast chicken, shredded
- pasta to serve
- parsley to garnish (optional)
Instructions
Heat a large pan over medium-high heat, add the butter and onion and cook for 1 minute. Stir through the mushrooms and cook until golden. Add the cornflour and cook 1 minute stirring constantly.
Pour in 1 cup of chicken stock and use a wooden spoon to scrape all the goodness from the bottom of the pan. Add the other cup of chicken stock, sour cream, Dijon mustard and kale. Bring to a simmer, then reduce heat to low and cook for 5 minutes to thicken the sauce.
Remove from heat, stir through the chicken and season with salt and pepper. Serve over pasta & garnish with fresh parsley.
Notes
You can use plain flour instead of corn flour if that is all you have.
Also delicious served over mashed potato or polenta.
- Prep Time: 5 minutes
- Cook Time: 10 minutes