Chicken Stroganoff

• olive oil↗2 tbsp tbsp
• skinless chicken breasts↗4

  cut into cubes

• onion↗2

  finely chopped

• garlic cloves↗4

  minced

• sweet paprika1 tbsp tbsp
• chicken stock↗400ml ml
• Dijon mustard↗4 tsp tsp
• Worcestershire sauce↗2 tbsp tbsp
• sour cream↗200g g

  or crème fraîche

• large handful of parsley

  chopped

• rice↗

  purée or pasta, for serving

Step-by-step instructions

1. 1

   Heat half the oil in a pan and sauté the chicken pieces over medium‑high heat, stirring frequently, until golden brown. Season and transfer to a plate.

2. 2

   Heat the remaining oil and reduce the heat to medium. Sauté the onion for 6‑8 minutes until soft but not browned, then add garlic and paprika. Cook for another minute until fragrant, then pour in the broth, add Dijon mustard and Worcestershire sauce. Add the browned chicken together with any released juices and simmer for 5‑6 minutes until the sauce reduces slightly and the chicken is cooked through.

3. 3

   On low heat, stir in the sour cream until just combined, forming a creamy sauce, and heat gently without boiling. Sprinkle with parsley and serve with rice, mash or pasta as desired.