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This recipe was uploaded by hoppershaun
1.Cook the rice as per packet instructions and than toss the parsley through. 2.Heat the olive oil and butter in a frying pan. Add the chicken and fry until cooked through. Remove with a slotted spoon and set aside. 3.Add the shallots to the pan, adding more olive oil or butter if needed, and heat gently until softened. Add the mushrooms and cook for a further 2 minutes or so. 4.Pour in the chicken stick and turn the heat up to high. Reduce the stock by half and then turn the heat down to a simmer. Add the chicken to the pan, along with the sour cream and stir through. Season and simmer until the cream has thickened slightly. 5.Serve, accompanied by the rice and sprinkle 1 tsp of the paprika over the stroganoff on each plate.