Chicken with Mustard Sauce
4 single chicken breast fillets.
1 medium onion, thinly sliced.
100 gm canned button mushrooms.
1 / 2 cup sour cream.
1 / 3 cup chicken stock.
3 tbsp pitted green olives, finely chopped.
1 tbsp lemon juice.
1 tbsp fresh coriander leaves, finely chopped.
Salt + black pepper + thyme + sweet paprika.
1 tbsp oil.
Heat oil in large frying pan.
Cook chicken to brown on both sides.
Remove chicken from pan.
Cover to keep warm. Cook onion in same pan, stirring until soft.
Add mushrooms, stock, juice and seasoning.
Bring to the boil and add chicken fillets.
Allow to cook over medium heat, covered .
When cooked through, add cream and stir only to reheat.
Stir in coriander and serve with rice
