CHICKEN STROGANOFF.....A little bit different to what you're used to but just as tasty!!

Chicken Stroganoff is a variation on the old favourite Beef Stroganoff. This recipe is a slightly different take on the usual Chicken Stroganoff but is well worth trying.

                                              CHICKEN STROGANOFF


4 Chicken Breast Fillets
1 T Oil
1 Onion, sliced 
200g Button Mushrooms, halved
3 teaspoons Sweet Paprika
1 T Tomato Paste
2 teasp. Dijon Mustard
1/2 cup White Wine
1/3 cup Chicken Stock
1/2 cup Sour Cream
2 T chopped fresh Parsley


1. Slice the chicken breast fillets into strips. Heat the oil in a large heavy-
    based frying pan. Cook the chicken over medium-high heat for 4-5 minutes 
    until browned and cooked. Remove and set aside.


2. Add the onion to the pan and cook for 1-2 minutes. Stir in the mushrooms 
   and sweet paprika. Cook for a further 1 minute. Stir in the combined
   tomato paste, mustard, wine and the chicken stock. Bring to the boil,
   reduce the heat and simmer for 5 minutes.


3. Stir in the sour cream and the chicken strips. Heat through. Season well
   with salt and pepper. Garnish with the chopped parsley to serve. Serves
    4-6.  ***Ready to eat in 30 minutes***