CHICKEN AND VEGETABLE STROGANOFF

Serves 4

Ingredients

4 chicken breast portions, boned, skinned and cut into thin strips
pinch of salt (optional)
black pepper
1 level teaspoon mild paprika pepper
2 tablespoons oil
1 small onion, peeled and finely chopped
4 oz mushrooms, wiped and sliced
2 oz flour
10 oz can of carrots, drain and keep the water
1 chicken stock cube, crumble
8 oz packet of frozen peas
pinch nutmeg

Method

Season the chicken with the salt, pepper and paprika
Heat the oil in a large frying pan and fry the chicken pieces briskly for 3-4 minutes, turning. Add the onion and mushrooms to the pan and gently fry for 2 minutes until they are soft.
Stir in the flour and cook for 1 minute, stirring. Make the carrot water up to ½ pint with water, then gradually stir into the flour to make a smooth sauce.
Add the stock cube, carrots, peas and nutmeg. Bring to the boil, cover and cook for 8 minutes over a low heat, stirring occasionally. Season to taste if required.
Delicious served with plain boiled rice or roasted croutons of bread.