Serves / Makes

Cooking Time:

< 30 min

Cooking Style:



60 ml flour
Salt and freshly ground black pepper to taste
500 g chicken breasts, sliced
80 ml butter
15 ml oil
1 onion, chopped
500 g mixed mushrooms
1 x 250 g LANCEWOOD Sour Cream
80 – 125 ml milk
Juice of half a lemon
Salt and freshly ground black pepper to taste
125 ml grated Parmesan
Freshly chopped parsley


Use a clean plastic bag and combine the flour, salt and pepper in it.  Place half the chicken in the bag and shake until coated with flour.  Shake of the excess flour and set aside.  Repeat with the remaining chicken.  Heat the butter and oil and fry the chicken in batches until golden.  Set aside.  In the same pan fry the onion and mushrooms until soft and golden.  Add a bit more butter if necessary.  Add the chicken, sour cream, milk and lemon juice.  Season to taste with salt and pepper.  

To finish:
Serve with grated Parmesan and a sprinkling of parsley on rice, couscous or noodles.  


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Sour Cream FSI

Sour Cream FSI

Sour Cream

Sour Cream