Creamy Chicken Stroganoff

  • 3-4x chicken breasts, sliced
  • 1 tablespoon olive oil
  • 2 x white onions, finely diced
  • 1 clove garlic, crushed
  • 8 mushrooms, peeled and sliced
  • 220 ml single cream
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons Worcestershire Sauce
  • 2 tablespoons flat leaf parsley
  • Rice or pasta to serve
  1. Heat the oil in a large frying pan over a medium heat and fry the onion and garlic for a few minutes until softened.
  2.  Add the chicken and cook for 5 minutes until browned.
  3. Stir in the mushrooms, cream, mustard and Worcestershire sauce.
  4. Reduce the heat and allow to simmer for 14 to 15 minutes.
  5. Start through the parsley and remove from the heat.
  6. Serve with rice or pasta

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