Chicken Strogonoff

Step 1: Heat half the oil in a large frying pan over a medium-high heat and cook the chicken for 3 to 5 minutes or until lightly browned and then transfer to a plate.

Step 2: Heat remaining oil in the pan over a medium heat and add the onion (if cooking chunky) cook for a couple of minutes before adding garlic and continue to cook stirring for till onion is softened (if onion is finely chopped add garlic at the beginning.

Step 3: Now add the mushrooms and cook, stirring for 3-5 minutes or until mushrooms are lightly browned and beginning to collapse.

Step 4: Stir in the tomato paste, lemon juice and stock and bring to the boil and then return the chicken to the pan.

Step 5: Reduce the heat and cook stirring occasionally for 5 minutes or until chicken is cooked through and then add the sour cream and chives and cook stirring for 2 to 3 minutes till heated through.

Step 6: Meanwhile cook the fettuccine following packet directions until al dente and drain.

Step 7: Divide among serving plates and top with stroganoff and serve with steamed vegetables of choice.