Ingredients:

• 600g chicken tenderloins.

• 1 yellow onion, thinly sliced.

• 300g mushrooms, sliced.

• 1 -2 cloves garlic, crushed.

• 250ml beef stock.

• 250ml sour cream.

• 2 tablespoons flour.  

• 2 tablespoons cornflour.

• 2 tablespoons brandy (optional).

• 2 tablespoons tomato paste.

• 2 tablespoons butter.

• Finely chopped parsley, to serve.

Method:

• Preheat oven to 180°C.

• Heat up the butter in a pan & brown the chicken. Remove from the pan & set aside.

• Add the onions & garlic to the pan & cook until translucent, add more butter if necessary.

• Add the mushrooms & cook until soft. Add brandy (optional).

• Return the chicken to the pan.

• Add chicken stock & simmer for 5 minutes.

• Combine cornflour, tomato paste, brandy & sour cream, add to the pan & simmer until chicken is cooked through (approx 30 minutes).

• Garnish with parsley.

• Serve on a bed of noodles.