Chicken Stroganoff

SERVES 4

2 tbsp olive oil

4 chicken breasts

1 onion, thinly sliced 1 garlic clove, crushed 200g mushrooms, sliced 2 tsp paprika

2 tbsp Worcestershire sauce

200ml chicken stock 125g sour cream

To serve:

Rice 1 Preheat the oven to 180°C/160°C fan/gas mark 4.

2 Heat half the oil in a large frying pan over a mediumhigh heat. Add the chicken breasts and cook for two minutes on each side or until lightly-golden. Transfer the chicken breasts to a baking dish.

3 Reduce the heat to medium and add the remaining oil to the pan. Add the onion, garlic and mushrooms. Cook, stirring occasionally, for five minutes or until the onion has softened.

4 Add the paprika and stir for one minute.

5 Add the Worcestershire sauce and simmer for two minutes, or until the liquid is reduced by half.

6 Pour in the stock and cook for three minutes. Then remove from the heat and stir in the sour cream. Season with black pepper.

7 Pour the sauce on top of the chicken in the baking dish and transfer it to the oven. Bake, turning the chicken breasts occasionally for 20 minutes or until the chicken is cooked through. Serve with boiled or steamed rice.