CHICKEN STROGANOFF

A favourite midweek dinner

Ingredients

2 chicken breasts

1 tbsp plain flour

20g butter

1 onion, sliced

250g chestnut mushrooms, cut into quarters

4 garlic cloves, chopped or grated

200ml chicken stock

1 tbsp Dijon mustard

180ml creme fraiche

15g parsley, chopped

1/2 tsp salt

1/2 tsp pepper 

1/2 tsp paprika

Method

 Cut the chicken into strips and place in a bowl. Add the flour along with salt, pepper and paprika to taste. Stir well to coat the chicken.

Heat a little cooking oil in a large frying pan over a medium-high heat. Add the butter and once melted, add the chicken, and cook until its golden brown all over. Once browned, remove from the pan and set it aside.

Add the onion to the pan and cook for 4-5 minutes until it softens.

Add the mushrooms and cook for a few more minutes, stirring occasionally.

Add in the garlic and cook for one more minute, before pouring in the chicken stock, creme fraiche and Dijon mustard. Stir well.

Place the chicken back into the pan, then bring to a high heat. Cook until the chicken is cooked through, and the sauce has thickened.

Season to taste and add the parsley.

Serve with rice, pasta or mash.