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Crispy Chicken Stroganoff Orzo

Recipe

Crispy chicken served over creamy stroganoff orzo for a comforting meal.

Serves: 4 people   |   Prep time: 15 minutes   |   Cooking time: 30 minutes

Italian   |   Main   |   Cardiff Mum

  

Ingredients

  • 200g Orzo Pasta
  • 250g Chestnut Mushrooms, Chopped
  • 1 Onion, Finely Chopped
  • 150ml Single Cream or Soured Cream
  • 4 Cloves Garlic, Minced
  • 1 Teaspoon Smoked Paprika
  • 1/2 Teaspoon Dried Thyme
  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoons Balsamic Vinegar
  • 100ml White Wine (Optional)
  • 1.25 Litres of Chicken Stocks

  

Method

  1. To make the crispy chicken, place the whisked egg in one bowl and breadcrumbs, garlic and onion powder, and salt in another and mix. Cut the chicken breasts into thin cutlets and sprinkle both sides with flour. Dip the chicken into the egg and turn to ensure both sides are wet then dip the chicken in the breadcrumbs. Bury the chicken in the breadcrumbs to ensure chicken is fully coated on both sides then lift the chicken up and give it a gentle shake to remove any breadcrumbs that haven’t stuck and set aside. Do this to all 4 pieces.
  2. Add the oil to a frying pan and place over a medium heat. Add the chicken pieces in and fry on both sides for 5 minutes to cook thoroughly.
  3. Meanwhile, in another large frying pan, add the onion, garlic, and thyme and fry for 5 mins over a medium heat until the onion becomes translucent. Then add in the chopped mushrooms and fry these for another 7-8 minutes until they soften. Then finally, add in the stock, dijon, smoked paprika, balsamic, cream, and wine and mix then add the orzo pasta and cover. Cook over a medium heat for 10-12 mins.
  4. Remove chicken and slice then check if orzo is done; if still hard or sauce is too thick, add in a little more water and cook for longer if needed. Season with salt and pepper to taste then spoon into bowls with the chicken on top.