1/2 oz butter
2 teaspoons olive oil
1 onion,peeled and finely sliced
5 oz mushrooms washed and sliced
1/4 oz chicken stock
4 chicken breasts,boneless and skinless,cut into strips
1 teaspoon mustard
1/2 oz sour cream
bunch of parsley,chopped
salt and black pepper
Heat butter and olive oil in frying pan.
Add the onion and cook for 3-4 minutes,until lightly brown.
Add the mushrooms and coo until soft.
Transfer cooked vegetables to a casserole dish and add chicken strips.
Place the lower grilling rack in the turbo oven.
Put casserole dish on the lower rack and cook at 400°F(200°C) for 10 minutes,until chicken is golden brown.
Add chicken stock,mustard and sour creme and cook for 5 minutes,until mixture begins to boil.
Remove the top from turbo oven.
Season with salt and black pepper.
Sprinkle over chopped parsley.
Serve oven cooked chicken stroganoff with potatoes and veggies.