Ingredients
- 1 small white onion, sliced
- 250g mushrooms, sliced
- 2 cloves garlic, crushed
- 25g butter
- 4 tsp olive oil
- 3 chicken breasts, sliced thinly
- 1 tbsp tomato paste
- 2 tbsp plain flour
- 50ml white wine
- 200ml chicken stock
- 1 tsp grainy mustard
- 150g sour cream
- Salt and pepper
- To serve: Cooked rice and a bunch of fresh parsley, chopped
- Heat a large frying pan with two spoons of oil and the butter over a medium heat. Once hot, add the onion and sliced mushrooms and cook for four-five minutes. Add the garlic and fry for one more minute. Remove from pan and set aside.
- Add the frying pan back to the hob over medium heat and add two spoons of olive oil. Season the sliced chicken breast and add to the pan, browning. Cook for two-three minutes then add the tomato paste and flour and stir, cooking for one minute.
- Add back in the mushroom and onion mixture. Add the wine and let it cook off slightly. Add the stock and grainy mustard and let the mixture come to a slow simmer. This should thicken due to the flour.
- Simmer for five minutes to ensure the chicken is cooked through then remove from the heat, adding the sour cream.
- Serve with rice and plenty of fresh parsley.
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