We dust the chicken pieces in Hungarian paprika, salt and pepper before browning in the pan and adding to a base of onions, garlic and diced green capsicum. Next we add cooked sliced mushrooms, chicken stock, and tomato paste and simmer gently until the chicken is cooked through. The sauce is finished with a touch of sour cream, resulting in a rich velvety sauce.
|Per 100g||Per Serve (275g)|
FROZEN: pierce the film several times and microwave for 5 minutes. Peel back the film, stir and heat for a further 2-3 minutes or until piping hot.
Serve with pasta or buttered mash.
Microwave ovens vary, please adjust heating times if necessary.