2 tbsp olive oil
1 onion, thinly sliced
2 garlic cloves, crushed
4 x 125g/4oz chicken breasts, cut into strips
340g/12oz mushrooms, sliced
125ml/4fl oz/½ cup hot chicken stock
150ml/¼ pint/scant ⅔ cup soured cream
4 tbsp chopped fresh parsley
salt and ground black pepper
boiled rice to serve
1 Heat 1 tbsp oil in a frying pan. Add the onion and garlic and cook gently over a low heat for 10–15 minutes until soft. Remove from the pan and set aside.
2 Add the remaining oil and fry the chicken over a medium heat, turning occasionally, until golden all over. Add the mushrooms and cook for 5 minutes.
3 Return the onion mixture to the chicken pan and gradually stir in the hot stock, then add the cream and 2 tbsp parsley. Simmer gently for 5 minutes, then season to taste.
4 Divide the chicken mixture between four plates. Sprinkle with the rest of the parsley and serve with boiled rice.