Chicken and mushroom stroganoff

Ingredients

• 4 skinless Red Tractor chicken fillets cut into strips
• 1 knob of butter
• 2 tsp oil
• 1 small onion, finely sliced
• 150g chestnut mushrooms, sliced
• 75ml white wine
• 75ml chicken stock
• 1 tsp whole grain mustard
• 1 x 150ml tub soured cream
• bunch of fresh parsley or thyme, chopped
• salt and freshly ground black pepper

Method

1. Heat the butter and oil in a large frying pan. Cook the onion for 3 – 4 minutes until soft and beginning to colour. Add the chicken and cook for 5 – 7 minutes until golden brown.
2. Add the mushrooms; cook until soft and most of the liquid has simmered off.
3. Add the wine and boil for 5 minutes to reduce by half. Then add the stock, mustard and soured cream and bring to the boil. Season and add the parsley.
4. Serve immediately over noodles or rice.