• 600g boneless skinless chicken, thinly sliced (thigh or breast as you prefer)
  • A good grating of nutmeg (optional)
  • 4 tbsp olive oil
  • 2 large onions, thinly sliced
  • 300g button mushrooms, left whole if small, or cut in 1/2
  • 250ml reduced fat sour cream
  • 1 tbsp Dijon mustard
  • 150ml chicken stock
  • salt & pepper


  1. 1

    Season the chicken with salt, black pepper and nutmeg (if using), and leave for at least an hour in the fridge

  2. 2

    Cook the onions in 1tbsp oil in a large sauce pan a for 10-15 minutes soft and golden and sweet. 

  3. 3

    Meanwhile, heat a frying pan until very hot, then add 2tbsp oil and the chicken and cook for  about 5-7 minutes until beginning to brown and is just cooked through, then tip into the pan with the onion

  4. 4

    Add the remaining oil to the frying pan and cook the mushrooms for 3-5 minutes until softened. Tip into the saucepan with the onion and chicken

  5. 5

    Put the stock and mustard in the frying pan with the mushrooms and bring to the boil, stirring well. Add the sour cream and season to taste. Stir into the chicken in the saucepan and simmer gently for 5-10 minutes.

Nutritional Details

Each serving provides
  • Energy 9295kj 2220kcal 111%
  • Fat 40.0g 57%
  • Saturates 12.0g 60%
  • Sugars 6.1g 7%
  • Salt 0.56g 9%

% of the Reference Intakes

Typical values per 100g: Energy 2236kj/534kcal

Each serving provides

13.0g carbohydrate 2.4g fibre 31.0g protein

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