Ingredients

• 1 pound chicken
• 5 oz mushrooms
• 1 large onion
• 2 garlic cloves
• 1 green bell pepper
• 1/2 tsp paprika powder
• 1 tbsp all-purpose flour
• 1/2 tsp mustard powder
• 1 cup chicken broth
• 1/2 cup sour cream
• 2 tbsp butter
• pepper
• salt

Directions

1. Cut the chicken in strips or pieces. Cut one medium bell pepper in pieces as well. And cut a large onion in quartered rings. I’ve used a soft tea towel to brush off roughly 8 mushrooms, removed the stems and sliced them. Grate or mince two medium-sized garlic cloves or a large one.

2. Mix up 1 slightly heaping tbsp all-purpose flour and 1/2 tsp mustard powder.

3. Heat 1 tbsp butter and cook the chicken until tender. The chicken shouldn’t brown. Remove the chicken strips from the pan.

4. Heat one more tbsp butter and sauté the bell pepper and onion for 2 minutes before adding the mushrooms. Cook until the mushrooms have softened, then add the garlic. Give it 30 more seconds.

5. Add the flour, stir and cook for a minute to neutralize the rawness. Pour in 1 cup chicken broth, stir well, add the chicken strips and bring it all to a boil. Season with 1/2 tsp salt—though this depends on how salty your broth is—and a good bit of pepper. Simmer without the lid on for 5 minutes.

6. Add 1/2 tsp sweet paprika powder, 1/2 a cup sour cream (I’ve used a low-fat crème fraiche), stir and simmer for another 5 minutes. Serve over rice or noodles to get the full effect.

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