Chicken stroganoff

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 tbsp olive oil

4 skinless chicken breasts cut into chunks

2 onions finely chopped

4 garlic cloves crushed

1 tbsp sweet paprika

400ml chicken stock

4 tsp Dijon mustard

2 tbsp Worcestershire sauce

200g soured cream or crème fraiche

a large handful of parsley chopped

rice mash or pasta, to serve

Directions

Heat half the oil in a frying pan and fry the chicken pieces over a medium high heat, stirring frequently. until golden brown. Season and transfer to a plate.

Heat the remaining oil and lower the heat to medium. Fry the onion for 6-8 mins until softened but not golden, then stir in the garlic and paprika. Fry for a minute until fragrant, then pour in the stock, and add the Dijon and Worcestershire sauce. Tip in the seared chicken with any resting juices, and simmer for 5-6 mins until reduced slightly and the chicken is cooked through.

Over a low heat, stir in the soured cream until just combined to create a creamy sauce, and it’s just started to simmer. Scatter over the parsley and serve with rice, mash or pasta, if you like.

Nutrition

• Calories: 425
• Total Fat: 23 g
• Saturated Fat: 7 g
• Sodium: 1.69 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 3 g
• Total Sugars: 9 g
• Protein: 43 g