CHICKEN AND MUSHROOM STROGANOFF

CHICKEN AND MUSHROOM STROGANOFF

Serves 4

3 Syns per serving

4 skinless chicken breast fillets, cut into strips
1 small onion, finely chopped
150g chestnut mushrooms, sliced
75ml white wine - 2.5 Syns
75ml chicken stock
1 level tsp. wholegrain mustard - 0.5 Syn
1 x 150ml tub half-fat soured cream - 9 Syns
Bunch of fresh parsley or thyme, finely chopped

Spray a large, non-stick frying pan well with Frylight and cook the onion until soft. I start mine off in the microwave with a splash of water, to speed things up.
Add the chicken and cook for about 7 minutes until golden brown.
Add the mushrooms; cook until soft and most of their liquid has evaporated off.
Add the wine and boil until reduced by half.
Add the stock, mustard and soured cream and bring to the boil.
Season and add the chopped herbs.

Serve immediately on hot plates. Great over noodles or rice, with a huge side of veg.