Prep time 5 minutes
Cook time 15 minutes
3 garlic cloves, finely diced
3 shallots, sliced
1 tsp paprika
3 swiss brown mushrooms, cut into chunks
50g Ashgrove butter
2 tbsp tomato paste
25mls worcestershire sauce
400g Nichols chicken breast, cut in strips
200g Meander Valley creme fraiche
Juice of 1 lemon
Pickled cucumber, refer to recipe …
Step 1 In a pan over medium heat add olive oil, garlic, shallots, paprika and mushrooms, saute for 5 before adding butter. Stir and saute for further 5 minutes. Add brandy, tomato paste, worcestershire sauce, salt and and chicken. Once chicken is cooked add creme fraiche and lemon juice, stir to combine.
Serve with pickled cucumber and fresh parsley leaves.