CHICKEN STROGANOFF

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Serves 4

         1 tablespoon oil

         2 teaspoons butter

         600g chicken breast or thigh fillets, cut into 1cm dice

         2 cups sliced mushrooms

         1 onion, diced

         2 cloves garlic, crushed

         2 teaspoons tomato paste

         1 teaspoon chutney

         2 teaspoons paprika

         1 teaspoon Dijon mustard

         300ml chicken stock

         2 teaspoons cornflour mixed to a paste with 1 tablespoon cold water

         ½ cup sour cream

Heat the oil with the butter in a frying pan over medium heat, then sauté the chicken until it changes colour. Add the mushrooms and onion and sauté for 3 minutes more.

Add the garlic, tomato paste, chutney, paprika, mustard and stock. Bring to the boil and then reduce heat and simmer for 10 minutes. Stir in some or all of the cornflour paste to thicken.

Remove from the heat and stir in the sour cream. Add salt and pepper to taste and reheat but do not allow to boil.