Chicken, Mushroom & Tarragon Stroganoff

Chicken, Mushroom & Tarragon Stroganoff
(Serves 2)

Equipment needed
1 x small pan for rice
1 x Frying pan/skillet
A couple of sharp knives
A strainer for the rice (maybe)

1 x medium sized onion (diced)
1 x clove garlic (crushed or diced)
1 x medium chicken breast (thinly sliced)
100g/3.5oz chestnut or button mushrooms (sliced)
3 tbsp crème fraiche
Small bunch of fresh tarragon
150ml/5 fl oz strong chicken stock
60ml/2fl oz cooking oil
125g long grain rice or mixed grains

Cook the rice or grains/cous cous as you normally would
Add half the oil to the frying pan/skillet and heat on the hob
Add the diced onion and fry gently for 2-3 minutes until soft,
but not browned
Add the thinly-sliced chicken to the pan and fry for 2-3 minutes
until cooked
Add the remaining oil, along with the mushrooms and garlic to
the pan and cook for another 4-5 minutes, until the mushrooms
are heated through and have started to brown.
Now add the crème fraiche, chicken stock and tarragon
Stir through, bring to the boil and simmer for 1 minute
Serve with the cooked rice/mixed grains/cous cous
This recipe feeds two people, but can easily feed more just by
multiplying the amounts.
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