Chicken Stroganoff

Cut chicken breasts into cubes or strips and brown lightly in a little olive oil.

Add the peppers and mushrooms and continue cooking for a few minutes

Pour in the wine and chicken stock and simmer gently until the chicken is cooked.

Remove from the heat. Add the sour cream, tomato puree, Worcester sauce, lemon juice, mustard and parsley. Reheat gently.

Mix the cornflour with a little water. Add to the pan and bring to the boil. Season with salt and pepper. Serve with rice or pasta.