My Chicken Stroganoff!

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Chicken breast fillets		200g
Salt & pepper		a pinch each
Flour		as required
Butter		1 tbsp
Olive oil		2 tbsp
Mushrooms		10-12
Onion		1/2
Garlic		1 clove
Double cream		200ml
Wholegrain or Dijon mustard		1 tbsp
Butter		1 tbsp
White wine		200ml
Chicken stock cube		1

Method

Prep

10min

Cook

15min

Finely cut the chicken to bitesize pieces, season with salt & pepper and keep aside for 5 minutes. Dredge with the flour.

Put the olive oil and butter in a large frying pan and fry the chicken on medium heat. Remove to a plate when browned on both sides.

In the same pan, add more butter and the sliced mushrooms and onions and fry for 2-3 minutes on medium heat.

Add the finely chopped garlic and mustard. Add the wine, double cream and chicken stock and cook on high heat.

Return the chicken to the pan and cook for 5-6 minutes. The sauce will thicken and reduce by half. Season with salt & pepper before serving.

I love this with long grain rice such as Uncle Ben's classic, it's so handy and ready in a microwave in 2 minutes.

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