Chicken stroganoff recipe
 An easy chicken stroganoff recipe that’s on the table in less than half an hour. Serve with rice, pasta or mashed potatoes. Each serving provides 356 kcal, 34g protein, 9g carbohydrates (of which 8g sugars), 20g fat (of which 11g saturates), 2.5g fibre and 0.4g salt. 1 tbsp olive oil1 tbsp butter400g/14oz chestnut mushrooms, halved2 red onions, chopped2 garlic cloves, finely chopped3 skinless, boneless chicken breasts, cut into bite-sized pieces300ml/10fl oz chicken stock1 tbsp tomato purée1 tbsp wholegrain mustard1 tbsp sweet smoked paprika250ml/9fl oz soured cream (use reduced fat soured cream if preferred)small handful chopped tarragon or parsleysalt and freshly ground black pepper 1 tbsp olive oil 1 tbsp butter 400g/14oz chestnut mushrooms, halved 2 red onions, chopped 2 garlic cloves, finely chopped 3 skinless, boneless chicken breasts, cut into bite-sized pieces 300ml/10fl oz chicken stock 1 tbsp tomato purée 1 tbsp wholegrain mustard 1 tbsp sweet smoked paprika 250ml/9fl oz soured cream (use reduced fat soured cream if preferred) small handful chopped tarragon or parsley salt and freshly ground black pepper Method Heat the oil and butter in a wide, non-stick frying pan over a medium heat. Add the mushrooms, red onions and garlic and stir-fry for 3–4 minutes, or until lightly golden-brown. Transfer to a bowl or plate (with all the pan juices) and set aside.Return the pan to the heat and stir-fry the chicken for 6–7 minutes, or until lightly browned. Pour in the stock, tomato purée, mustard and smoked paprika, and season well with salt and pepper.Return the mushroom mixture to the pan, bring to a boil, then reduce the heat to low. Add the soured cream and chopped tarragon or parsley and cook for 8–10 minutes, stirring occasionally, or until the sauce has thickened. Check the seasoning and add salt and freshly ground black pepper to taste. Serve in warmed bowls. Heat the oil and butter in a wide, non-stick frying pan over a medium heat. Add the mushrooms, red onions and garlic and stir-fry for 3–4 minutes, or until lightly golden-brown. Transfer to a bowl or plate (with all the pan juices) and set aside. Heat the oil and butter in a wide, non-stick frying pan over a medium heat. Add the mushrooms, red onions and garlic and stir-fry for 3–4 minutes, or until lightly golden-brown. Transfer to a bowl or plate (with all the pan juices) and set aside. Return the pan to the heat and stir-fry the chicken for 6–7 minutes, or until lightly browned. Pour in the stock, tomato purée, mustard and smoked paprika, and season well with salt and pepper. Return the pan to the heat and stir-fry the chicken for 6–7 minutes, or until lightly browned. Pour in the stock, tomato purée, mustard and smoked paprika, and season well with salt and pepper. Return the mushroom mixture to the pan, bring to a boil, then reduce the heat to low. Add the soured cream and chopped tarragon or parsley and cook for 8–10 minutes, stirring occasionally, or until the sauce has thickened. Return the mushroom mixture to the pan, bring to a boil, then reduce the heat to low. Add the soured cream and chopped tarragon or parsley and cook for 8–10 minutes, stirring occasionally, or until the sauce has thickened. Check the seasoning and add salt and freshly ground black pepper to taste. Serve in warmed bowls. Check the seasoning and add salt and freshly ground black pepper to taste. Serve in warmed bowls.