Chicken and Mushroom Stroganoff

• 4 boneless skinless chicken breasts, cut into strips
• 1 teaspoon butter
• 2 teaspoons oil
• 1 small onion, finely sliced
• 5 ounces mushrooms, sliced
• 13 cup white wine
• 13 cup chicken broth
• 1 teaspoon whole grain mustard
• 23 cup sour cream
• 1 bunch fresh parsley or 1 bunch thyme, chopped
• salt & freshly ground black pepper

1. Heat the butter and oil in a large frying pan.
2. Cook the onion for 3 - 4 mins until soft and beginning to colour.
3. Add the chicken and cook for 5 - 7 mins until golden brown.
4. Add the mushrooms; cook until soft and most of the liquid has simmered off.
5. Add the wine and boil for 5 mins to reduce by half.
6. Then add the broth, mustard and sour cream and bring to the boil.
7. Season and add the parsley.
8. Serve immediately over noodles or rice.

chicken breasts, butter, oil, onion, mushrooms, white wine, chicken broth, whole grain mustard, sour cream, parsley, salt

Taken from www.food.com/recipe/chicken-and-mushroom-stroganoff-324058 (may not work)