Chicken Stroganoff



When I make this meal, I find for some reason, weather it be in my head or not, in step 3, I mix all the liquids together in a jug. I did this to save myself some washing up, but found it changed the taste a little bit. But like I said, it might be in my head.



I didn't have any parsley to mix in with the cream



- 1 tablespoon olive oil

- 1 onion, diced

- 1 clove garlic, crushed

- 500g chicken, cubed

- 250g mushrooms, sliced

- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1/2 cup white wine
- 1/2 cup chicken stock
- 1/2 cup sour cream
- 1 tablespoon chopped parsley

1. Heat the oil in a large frying pan and saute onion and garlic until the onion is tender.

2. Add the chicken. Cook for 3-5 minutes, or until the chicken is browned. Stir in the mushrooms and cook for a further 3 minutes.

3. Blend in the tomato paste and paprika, followed by wine and stock. You could do this, or as I mentioned above, mix all in a jug first. Bring to the boil. Reduce heat and simmer for 5-10 minutes.

4. Stir in the sour cream and parsley just before serving. Heat gently.