• 4 Chicken Breasts
  • 1 Yellow Pepper
  • 1 Red Pepper
  • 250g Mushrooms
  • 125ml White Wine
  • 300ml Chicken Stock
  • 1 tub Sour Cream or Creme Fraiche
  • Tomato Puree
  • 1 tsp Worcester Sauce
  • 1 tsp Lemon Juice
  • 1 tsp English Mustard
  • Bunch of Parsley
  • 1 tsp Cornflour


  • STEP 1
    Cut chicken breasts into cubes or strips and brown lightly in a little olive oil.
  • STEP 2
    Add the peppers and mushrooms and continue cooking for a few minutes
  • STEP 3
    Pour in the wine and chicken stock and simmer gently until the chicken is cooked.
  • STEP 4
    Remove from the heat. Add the sour cream, tomato puree, Worcester sauce, lemon juice, mustard and parsley. Reheat gently.
  • STEP 5
    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.

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