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Serve this chicken stroganoff with a side of rice for a hearty Monday night meal.
Ingredients (serves 4)
2 tablespoons olive oil
4 (180g each) chicken breast fillets, trimmed
1 medium brown onion, thinly sliced
1 garlic clove, crushed
200g cup mushrooms, sliced
2 teaspoons sweet paprika
2 tablespoons worcestershire sauce
1 cup chicken stock
1 cup light sour cream
Steamed white long-grain rice and finely chopped fresh chives, to serve
Method
Preheat oven to 180°C/160°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.
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 reduced by half. Add stock. Simmer for 3 minutes. Remove from heat (see note).
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.
Notes
Remove baking dish from heat before adding sour cream to ensure sauce doesn't separate.
Source
Super Food Ideas - June 2008, Page 22
Recipe by Kirrily La Rosa
More Chicken Recipes:
Chicken provencale
Citrus chicken
Chicken gumbo
Chicken schnitzel
Chicken stock
Baked Chicken with Onions & Leeks
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