Lancewood
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Chicken Stroganoff
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Lancewood Chicken Stroganoff

Ingredients

15 ml canola oil
45 ml butter
500 g chicken breast(s) , cut into strips
salt & freshly ground black pepper  to taste
500 g Portabellini mushrooms , halved
1 onion , chopped
1 garlic clove , crushed
250 ml LANCEWOOD Sauce Delight™ Mushroom Sauce
250 ml chicken stock
15 ml soy sauce
250 ml LANCEWOOD® Sour Cream  (optional - add if you prefer a richer stroganoff) 
45 ml fresh flat leaf parsley , chopped
250 g egg noodles , cooked according to the instructions on the packet 

Method

Heat the oil and butter together.

Season the sliced chicken with salt and pepper to taste.

Fry in the oil and butter mixture until golden. Remove from the pan with a slotted spoon and set side.

Add a bit more oil if necessary. Fry the mushrooms until golden.

Add the onion and fry until soft.

Add the garlic and fry 1 more minute. Add the chicken, sauce, stock, soy sauce and sour cream.

Simmer over low heat for 10 minutes until thick and creamy.

Add the sour cream (if using).

Serve over buttered egg noodles and sprinkle with parsley.

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