Chicken Stroganoff

INGREDIENTS

1 lb chicken breasts cut into 1” chunks
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp cayenne pepper
Salt and pepper

Sauce
1 lb button mushrooms, halved
1onion, finely sliced
2 cloves garlic, minced
125 ml dry white wine
2 tbsp olive oil
4 tbsp butter
2 tbsp plain flour
1 pint chicken stock
1 tbsp worcestershire sauce
1/2 tsp fresh thyme
125ml sour cream plus more for garnishing

METHOD

Mix the chicken pieces in a bowl with the spices and powders and marinate for at least half an hour.
To make the sauce, melt the butter in a frying pan and add 1tbsp of oil. Soften the onion for 3-4 minutes on a medium heat. Add the mushrooms and garlic and cook until soft. 
Add the flour and mix well on low heat. Add the stock and continue stirring until the sauce thickens. Add the Worcestershire sauce and thyme.

In another frying pan, heat 1 tbsp of oil. Add the chicken piece and sauté for 4-5 minutes until cooked. Add to the sauce along with half the sour cream and simmer.
When dishing out pour the rest of the sour cream on top of the Stroganoff.
Serve with simple boiled rice