When I made this, I had left over mushrooms from the night before, so I thought I'd add them into the dish as well. I had around a couple of handfuls of mushrooms. Also, I didn't measure the ingredients exact, and it turned out quite tasty.
- 1 tablespoon olive oil
- 4 chicken breasts, cut into strips
- 1 tablespoon unsalted butter
- 1 onion, diced
- 2 cloves garlic, crushed
- a couple of handfuls of mushrooms
- 1 tablespoon paprika
- 2 tablespoons chopped oregano
- 150ml chicken stock
- finly grated zest of 1/2 lemon
- 140g sour cream
1. Heat oil in a large frypan and cook chicken until golden. Set aside
2. Add the butter, onion, garlic, and mushrooms (if using) and cook until tender.
3. Stir in the paprika, oregano, stock, and some salt and pepper. Cook for 5-10 minutes.
4. Stir in the zest and sour cream. Serve over pasta or noodles.
- 1 tablespoon olive oil- 4 chicken breasts, cut into strips
- 1 tablespoon unsalted butter
- 1 onion, diced
- 2 cloves garlic, crushed
- a couple of handfuls of mushrooms
- 1 tablespoon paprika
- 2 tablespoons chopped oregano
- 150ml chicken stock
- finly grated zest of 1/2 lemon
- 140g sour cream
1. Heat oil in a large frypan and cook chicken until golden. Set aside
2. Add the butter, onion, garlic, and mushrooms (if using) and cook until tender.
3. Stir in the paprika, oregano, stock, and some salt and pepper. Cook for 5-10 minutes.
4. Stir in the zest and sour cream. Serve over pasta or noodles.
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