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
25ml worcestershire sauce
400g Nichols chicken breast, cut in strips
200g Meander Valley créme fraiche
Juice of 1 lemon
Pickled cucumber (refer to Cucumber and Red Onion Pickles recipe on website!)
In a pan over medium heat add olive oil, garlic, shallots, paprika and mushrooms. Sauté for 5 minutes before adding butter. Stir and sauté for a further 5 minutes. Add brandy, tomato paste, worcestershire sauce, salt and chicken. Once chicken is cooked add créme fraiche and lemon juice, stir to combine.
Serve with pickled cucumber and fresh parsley leaves.