Originating from Iceland, skyr is similar to yoghurt but thicker and naturally zero per cent fat. It is rich in calcium, has a low sugar content, contains three times as much protein as yoghurt and four times as much milk, with a velvety texture. It can be used in cooking instead of cream and makes the sauce base for this chicken stroganoff.

  • 25 minutes
  • 4 - 6
  • Easy


  • 4 skinless chicken breasts, cut into strips
  • 1 knob of butter
  • 2tsp rapeseed oil
  • 1 small onion, finely chopped
  • 150g mushrooms, sliced
  • 75ml white wine
  • 75ml chicken stock
  • 1tsp wholegrain mustard
  • 150ml Skyr original
  • 1tbsp paprika
  • Fresh parsley or thyme to garnish
  • Salt and pepper to season


Heat the butter and oil in a large frying pan and cook the onion until it softens and starts to colour.

Add the chicken and cook for five to seven minutes until golden brown.

Add the mushrooms, cook until soft and most of the liquid has simmered off.

Pour in the wine and boil for five minutes to reduce by half, then add the stock, mustard, paprika and skyr and bring back to the boil. Season and add the garnish.

Serve immediately over noodles or rice.

About The Author

Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts.

Let us know what you think