five-starfriday
CREAMYOVEN-BAKED
CHICKENSTROGANOFF
SERVES 4
PREP 10 MINUTES(PLUS5 MINUTES
STAN DING) COOK 40 MINUTES
2½tablespoonsextravirginolive oil
2 x 300gchickenbreastfillets
2 teaspoonssmoked paprika, plus extra
tosprinkle
8 garliccloves,peeled
250gcupmushrooms
1 largebrownonion,cutintothick wedges
1 tablespoontomatopaste
1 tablespoonWorcestershire sauce
1 cupsourcream
½ cupchickenstock
120ggreenbeans,trimmed,
halvedlengthways
375gdriedpenne
2 tablespoonschopped fresh flat-leaf
parsley leaves
1 Preheatovento200°C/180°Cfan-forced.
2 Heat1 tablespoonoilina large,
flameproofbakingdishovermedium-high
heat.Cookchickenfor3 to4 minuteseach
sideoruntilgolden.Transfer to a plate.
Coverlooselywithfoil.
3 Combinepaprikaandremainingoilin
a smallbowl.Seasonwithsaltandpepper.
Combinehalfthepaprikamixture,garlic,
mushroomsandonionin a baking dish.
Bakefor 15 minutes.
4 Whiskremainingpaprikamixture,tomato
paste,Worcestershiresauceandhalfthe
sourcreamina bowl.Graduallywhisk
instock.Seasonwithsaltandpepper.
Placebeansandchickenonmushroom
mixtureindish.Bakefor 10 minutes.
Drizzlewithsourcreammixture.Bake
a further5 minutesoruntilvegetables
aretenderandchickenis cookedthrough.
5 Meanwhile,cookpastafollowing packet
directions.Drainwell.
6 Transferchickentoa board.Standfor
5 minutes.Slicechickenthickly.Returnto
dish,spooninga littlesauceoverchicken.
Sprinklewithextrapaprikaandparsley.
Servewithpastaandremainingsourcream.
NUTRITION:(perserve)3492kJ;36gfat;
17gsatfat;50.5gprotein;72.4gcarbs;
7.1g fibre; 161mg chol; 440mg sodium.
WEEK 3PERSERVE
$3.16