chicken stroganoff
  • Servings: 4
  • 2 tablespoons olive oil
  • 4 (180g each) chicken breast fillets, trimmed
  • 1 medium brown onion, think sliced
  • 1 garlic clove, crushed
  • 200g cup mushroom, sliced
  • 2 teaspoons sweet paprika
  • 2 teaspoons Worcestershire sauce
  • 1 cup chicken stock
  • 1 cup light sour cream
  • steamed white long-grain rice and finely chopped fresh chives, to serve
  1. preheat oven to 180/160 degrees C fan forced. heat half the oil in a flameproof baking dish over medium - high heat. add chicken. cook for 2 minutes each side or until light golden. transfer to a plate.
  2. reduce heat to medium. heat remaining oil in pan. add onion, garlic and mushrooms. cook, stirring occasionally, for 5 minutes or until onion is softened. add paprika. cook, stirring, for 1 minute. add Worcestershire sauce. simmer for 2 minutes or until liquid is reduce by half. add stock. simmer for 3 minutes. remove from heat.
  3. stir in sour cream. season with pepper. return chicken to dish. transfer to oven. bake, turning chicken occasionally, for 30 minutes or until chicken is cooked through. sprinkle with chives. serve with steamed rice.