INGREDIENTS
500 g
chicken breast - cut into strips
375 g
Portobello Mushrooms - halved then sliced
1
onion sliced
1 tbsp
butter
1 tbsp
tomato paste
1 1/4 cups
sour cream
1 tbsp
flour
1/4 cup
brandy (you can be generous with your measure)
1/2 cup
chicken stock
1 tsp
mustard powder
1 tbsp
paprika
fresh parsley