June 22, 2016
Dinner, Main Dish, Poultry,
Chicken, Dairy, Pasta, Fettuccine, Quick Meals, Weeknight Meals, Skillet, Stove Top, Sour Cream, Boneless Pieces more
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"The DH found this recipe on one of our major supermarket sites and has asked me to make it for him. Due to intolerance reasons I will cut the onion chunky so the DH does not ingest it but can pick it out of the dish."
Heat half the oil in a large frying pan over medium-high heat and cook the chicken in two batches, for 3 to 4 minutes or until lightly browned and transfer to a plate.
Heat remaining oil in the pan over medium heat and add the onion and garlic and cook, stirring, for 5 minutes or until softened and then add the mushrooms and paprika and cook, stirring for 2 to 3 minutes or until mushroom is lightly browned.
Stir in the tomato paste, lemon juice and stock and bring to the boil and return the chicken to the pan and reduce hat and cook, stirring occasionally, for 5 minutes or until chicken is cook through and then add the sour cream and chives and cook, stirring for 2 minutes or until heated through.
Meanwhile, cook the fettuccine following packet directions until al dente and the drain and add the parsley and toss to combine.
Divide among serving plates and top with stroganoff and served with steamed broccolini
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