Chicken Stroganoff

Ingredients for  4  Servings

• 1 tbsp

  Olive oil
• 1 tbsp

  Butter
• 400g

  Chestnut mushrooms, halved
• 2

  Red onions, chopped
• 2

  Garlic cloves, finely chopped
• 3

  Skinless, boneless chicken breasts, cut into bite-sized pieces
• 300ml

  Chicken stock
• 1 tbsp

  Tomato purée
• 1tbsp

  Wholegrain mustard
• 1 tbsp

  Sweet smoked paprika
• 250ml

  Soured cream (use reduced fat soured cream if preferred)
• Small handful

  Chopped tarragon or parsley
• -

  Salt and freshly ground black pepper

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Heat the oil and butter in a wide, non-stick frying pan over a medium heat. Add the mushrooms, red onions and garlic and stir-fry for 3–4 minutes, or until lightly golden-brown. Transfer to a bowl or plate (with all the pan juices) and set aside.
2. Return the pan to the heat and stir-fry the chicken for 6–7 minutes, or until lightly browned. Pour in the stock, tomato purée, mustard and smoked paprika, and season well with salt and pepper.
3. Return the mushroom mixture to the pan, bring to a boil, then reduce the heat to low. Add the soured cream and chopped tarragon or parsley and cook for 8–10 minutes, stirring occasionally, or until the sauce has thickened.
4. Check the seasoning and add salt and freshly ground black pepper to taste. Serve in warmed bowls.