I used some left over double cream with a tsp of lemon juice. Was enough for 3 people
1 tbsp vegetable oil
2 large Chicken Breasts cut up in pieces
1 Medium Onion, chopped
1 clove garlic, crushed
2 tsp sweet paprika
1 tbsp Tomato Sauce
300ml chicken stock
6 medium mushrooms, sliced
170ml Soured Cream OR
Half Fat Creme Fraiche
chopped parsley to garnish
Heat the oil in a non-stick sauté pan and brown the chicken
on all sides. Drain on kitchen paper. Add the onion, garlic and paprika to the
pan and cook for 3 minutes until softened. Stir in the tomato sauce and stock,
then return the chicken pieces to the pan and season.
Bring to the boil, cover and simmer gently for 15 minutes
until the chicken is tender and cooked through. Add the mushrooms to the pan
and simmer for a further 5 minutes. Stir in the soured cream and sprinkle with
the chopped parsley.
Recipe adapted from Waitrose.com
