Chicken Stroganoff Recipe

Ingredients

• 2 tbsp oil
• 1 tbsp unsalted butter
• 1 onion peeled and finely sliced
• 200 g (7 oz) baby chestnut mushrooms thickly sliced
• 3 chicken breasts (this is about 525g/18.5oz), chopped into bitesize pieces
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tsp paprika
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 240 ml (1 cup) double (heavy) cream
• 160 ml (⅔ cup) full fat sour cream

Instructions

• Heat the oil and butter in a large frying pan over a medium-high heat.
  2 tbsp oil,1 tbsp unsalted butter
• Add the onion and mushrooms and fry for 5 minutes, stirring often, until softened. 1 onion,200 g (7 oz) baby chestnut mushrooms
• Add the chicken, salt, pepper, and paprika and stir together. 3 chicken breasts,¼ tsp salt,¼ tsp black pepper,1 tsp paprika
• Cook for 5-6 minutes, stirring often, until the chicken is sealed.
• urn down the heat to medium and add the Worcestershire sauce, Dijon mustard, double cream, and sour cream. 1 tbsp Worcestershire sauce,1 tsp Dijon mustard,240 ml (1 cup) double (heavy) cream,160 ml (⅔ cup) full fat sour cream
• Stir together and bring to a gently bubble. Turn the heat to medium-low and allow to bubble gently, stirring occasionally, for 5-6 minutes, until the chicken is cooked throughout.
• Serve over rice, pasta or potatoes, with a sprinkling of paprika and freshly chopped parsley. pinch paprika,finely chopped curly parsley,rice, pasta or potatoes