Chicken Stroganoff

This makes a nice change from beef stroganoff.  It's not the easiest thing on this blog, but it's certainly not difficult...I don't do difficult!

2 serves

Get this -

2 tablespoons olive oil
1 large chicken breast fillet, cut into strips
1 small brown onion, thinly sliced
1 clove garlic, crushed
100g mushrooms, sliced
1 teaspoon sweet paprika
1 tablespoon Worcestershire sauce
1/2 cup chicken stock
1/2 cup sour cream
steamed rice and chopped chives to serve

Do this -

• Heat 1 tablespoon oil to high heat.
• Add chicken & stir until it has changed colour and is lightly browned.
• Remove chicken & reduce heat to medium.
• Heat remaining oil, add onion, garlic & mushrooms.
• Cook for 5 mins or until onion has softened.
• Add paprika.  Stir until fragrant, about 1 min.
• Add Worcestershire sauce and stock and simmer 2-3 mins until slightly reduced.
• Remove from heat. Stir in sour cream, season with salt &pepper.
• Return chicken, place back over medium-low heat until chicken is cooked through.
• Serve with steamed rice and chopped chives.