Ingredients:
2 tablespoons flour
1 tablespoon paprika
4 chicken breasts, cubed
1 tablespoon butter ( lower fat non stick spray)
20 ounces chicken stock
1/2 cup baby onions
1 tablespoon minced garlic
1/2 cup mushrooms, mixed,quartered ( button, oyster)
6 tablespoons dry sherry
2 -3 tablespoons sour cream
2 tablespoons chives, fresh,chopped
1 lb noodles
Directions:
Place the flour and paprika in a small plastic bag and season well and add the chicken pieces to the bag and shake to coat.
Spray a large frying pan with spray oil or heat the butter, and gently fry the chicken until golden.
Transfer to a bowl with a slotted spoon and cover to keep warm.
Heat the stock in pan, add the onions and garlic and simmer for 10 minutes.
Add the mushrooms, sherry, and chicken to the pan along with the remaining stock and a little seasoning to taste, then cook for 5 minutes, stirring until all the ingredients are heated through and the sauce has thickened up.
Remove from the heat and stir in the cream.
Sprinkle with chives and serve with noodles or rice.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.