Serve this chicken stroganoff with a side of rice for a hearty week night meal.
2 tablespoons olive oil
4 chicken breast fillets, trimmed
1 medium brown onion, thinly sliced
1 garlic clove, crushed
200g 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
Preheat oven to 180°C. 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 before adding sour cream to ensure sauce doesn't separate.
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.
Serves 4Print Recipe