- 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.