• 25 g (1 oz) butter
  • 2 tablespoons sunflower oil
  • 4 boneless, skinless chicken breasts about 150 g (5 oz) each, cut into long, thin slices
  • 2 onions, thinly sliced
  • 1 teaspoon paprika
  • 2 teaspoons mild mustard
  • 6 tablespoons dry or medium dry sherry
  • 6 tablespoons water
  • 6 tablespoons soured cream
  • salt and pepper

Heat the butter and oil in a large frying pan, add the chicken and onions and fry over a medium heat, stirring, for 6–7 minutes or until the chicken and onions are a deep golden colour.

Stir in the paprika, then add the mustard, sherry, measurement water and salt and pepper.

Cook for 2–3 minutes or until the chicken is cooked through, then add the cream and swirl together. Spoon on to plates and serve with rice and green beans, if liked.

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