My Mum gave me a lots of Waitrose recipe cards that she'd been collecting over the past couple of months and there are quite a few recipes that I am going to make. One of them was this Chicken with Paprika and Soured Cream recipe that I made last week for dinner. It was really tasty and the smokiness of the paprika really came through.
Chicken with Paprika and Sour Cream (from Waitrose Recipe Card)
1 tbsp vegetable oil
340g pack chicken mini fillets
1 medium onion, chopped
1 clove garlic, crushed
2 tsp smoked paprika
1 tsp sundried tomato paste
300ml chicken stock
250g pack chestnut mushrooms, halved
170ml carton sour cream
chopped parsley to garnish
Heat the oil in a non-stick sauté pan and brown the chicken fillets on all sides. Drain on kitchen paper. Add the onion, garlic and paprika to the pan and cook for 3 minutes until softened. Stir in the tomato paste and stock, then return the chicken pieces to the pan and season.
Bring to the boil, cover and simmer gently for 15 minutes until the chicken is tender and cooked through. Add the mushrooms to the pan and simmer for a further 5 minutes. Stir in the soured cream and sprinkle with the chopped parsley.