Skinless chicken breast
750 g, cut into 2cm-thick strips
2 medium, sliced
2 medium, cut into thick strips
Chicken stock cube
2 individual, to make 2 ½ cups (625ml) stock
500 g, cup variety, sliced
Light sour cream
1 tbs, chopped, plus extra sprigs to serve
2 x 3 second spray(s)
- Lightly spray a large non-stick pot with oil and heat over medium-high heat. Cook chicken strips in batches, for about 2 minutes on each side, until browned. Transfer to a large plate and set aside.
- Reduce heat to medium and lightly spray pot again with oil. Add onions and capsicum, cook, covered, for 6-8 minutes, stirring occasionally, until tender and lightly browned. Add paprika and flour, cook, stirring for 1 minute. Gradually add stock, stirring constantly until mixture comes to the boil.
- Stir in mushrooms and simmer for 3 minutes. Return chicken to pot, reduce heat and simmer for a further 3-5 minutes, until chicken is cooked through. Stir in sour cream and chopped dill, then remove from heat.