About this recipe:This chicken perkelt recipe is an Eastern European favourite. It's fantastically simple to make and your family will love it. My husband asks for this at least once a week.
3 tablespoons rapeseed oil
6 skinless, boneless chicken breast fillets - cut into bite size pieces
1/2 large onion, chopped
2 chicken stock cubes
1 teaspoon mild paprika
salt and pepper to taste
1/2 (300g) tin mushrooms, with liquid
3 tablespoons soured cream
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Method Prep:5min › Cook:20min › Ready in:25min
In a large frying pan over heat, heat oil and add chicken and onion. Season with stock cubes, paprika and salt and pepper to taste. When chicken is almost cooked through, stir in the mushrooms. Cover the frying pan and cook for 5 more minutes or until the mushrooms are tender and the chicken juices run clear.
When chicken is done, stir in the soured cream and turn off the heat. Serve hot over rice or pasta.