Time required: 30 minutes
1 tbsp Vasse Virgin Mild & Delicate Cold Pressed Extra Virgin Olive Oil
1 tbsp butter
400g Swiss Brown Mushrooms, halved
2 red onions, chopped
2 garlic cloves, finely chopped
3 Sutton Hoo British Free Range Chicken Breast Fillets, cut into bite-sized pieces
300ml Our Very Own Chicken Stock
1 tbsp tomato purée
1 tbsp wholegrain mustard
1 tbsp sweet smoked paprika
250ml soured cream (use reduced fat soured cream if preferred)
small handful chopped tarragon or parsley
salt and freshly ground black pepper
- Heat the oil and butter in a wide, non-stick frying pan over a medium heat. Add the mushrooms, red onions and garlic and stir-fry for 3–4 minutes, or until lightly golden-brown. Transfer to a bowl or plate (with all the pan juices) and set aside.
- Return the pan to the heat and stir-fry the chicken for 6–7 minutes, or until lightly browned. Pour in the stock, tomato purée, mustard and smoked paprika, and season well with salt and pepper.
- Return the mushroom mixture to the pan, bring to a boil, then reduce the heat to low. Add the soured cream and chopped tarragon or parsley and cook for 8–10 minutes, stirring occasionally, or until the sauce has thickened.
- Check the seasoning and add salt and freshly ground black pepper to taste. Serve in warmed bowls.
Recipe and image credit: BBC