Chicken and Mushroom Stroganoff

• Preparation time: 25 mins


• Cooking time: 35 mins

• Ingredients

• 1 Onion (sliced)
  1 Clove of Garlic (crushed)
  12 oz (350g) Diced Chicken Breast
  8 oz (225g) Mushrooms (sliced)
  1 tsp Paprika
• 1 tbsp Worcestershire Sauce
  2 tbsp Brandy
  1 Chicken stock cube
  10 fl oz (300ml) Boiling water
  3½ oz (100g) Creme Fraiche
  2 tbsp chopped fresh Parsley
  Salt and Pepper to taste

• Method

• Heat a large, non stick frying pan with a little oil and gently fry the onion and garlic until the onion has softened.


• Add the chicken and fry for 5 minutes until it is sealed on all sides.


• Add the mushrooms, paprika, Worcestershire Sauce and Brandy, and stir for 2 minutes.


• Crumble the stock cube into the pan and add the boiling water.


• Bring to the boil and then reduce the heat, simmer, uncovered for 20 minutes, stirring from time to time.


• Add the Creme Fraiche, parsley, salt and pepper.


• Stir well and heat through gently for 2 minutes. Don't over do it as the sauce may separate.