CHICKEN AND MUSHROOM STROGANOFF

CHICKEN AND MUSHROOM STROGANOFF

INGREDIENTS

15ml cooking oil
1 x green pepper, sliced
400g chicken fillet, cut into strips
125g button mushrooms, sliced
75ml white wine
175g plain fat free yoghurt
300ml milk
5ml grain mustard, whole
1 x KNORR Beef Stroganoff Dry Cook-in-Sauce
5ml Robertsons Parsley
1 x onion, finely sliced

METHOD

Lightly sauté onion and green pepper in oil in a heavy based pan until soft.
Add the chicken fillet strips and cook for about 5 minutes or until golden.
Add the mushrooms and cook until soft and all the liquid released by the mushrooms has simmered off.
Add the white wine and allow to cook until the wine has reduced by half.
Stir in the yoghurt, milk and wholegrain mustard together with the contents of the sachet of KNORR Beef Stroganoff Cook-in-Sauce and allow to simmer for 15 minutes, stirring occasionally.
Season (to taste) then stir in the parsley and serve over rice.