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Chicken with paprika and soured cream

A hearty autumnal treat and ready in 30 minutes.Serves 2 to 3. Waitrose

1 tbsp vegetable oil
340g pack essential Waitrose British Chicken Mini Fillets
1 essential Waitrose Medium Onion, chopped
1 clove garlic, crushed
2 tsp smoked paprika
1 tsp Cooks’ Ingredients Sundried Tomato Paste
300ml chicken stock
250g pack chestnut mushrooms, halved
170ml carton essential Waitrose Soured Cream
chopped parsley to garnish

Heat the oil in a non-stick sauté pan and brown the chicken fillets on all sides. Drain on kitchen paper. Add the onion, garlic and paprika to the pan and cook for 3 minutes until softened. Stir in the tomato paste and stock, then return the chicken pieces to the pan and season.

Bring to the boil, cover and simmer gently for 15 minutes until the chicken is tender and cooked through. Add the mushrooms to the pan and simmer for a further 5 minutes. Stir in the soured cream and sprinkle with the chopped parsley. Serve with steamed rice and curly kale.

Cook's tips

This recipe can also be done with pork fillet. If you want to freeze it don’t add the soured cream. Cool and freeze then when you want to use it, thaw and reheat then stir in the soured cream as above.