Method 
Prep Time: 10 minutes
Cooking Time: 25 minutes
Serves: 4
1. Heat oil in a large pan and panfry chicken. Remove and set aside.
2. Fry off onions and mushrooms for 4-5 minutes and add in paprika and oregano. Fry for a further 1-2 minutes. Add chicken back into the pan with the sour cream and tomato paste. Simmer gently for 15 minutes and serve with fettuccine or rice tossed with fresh parsley.



























