Divide the chicken breasts into two natural fillets, place between two sheets of clear film and
flatten each to a thickness of 1 cm / 1/2in with a rolling pin.
Cut into 2.5cm / 1in strips diagonally across the fillets.
Heat 30ml / 2 tbsp of the oil in a frying pan and cook the onion slowly until soft but not
Add the mushrooms and cook until golden brown. Remove and keep warm.
Increase the heat, add the remaining oil and fry the chicken very quickly, in small batches, for
3-4 minutes until lightly coloured. Remove to a dish and keep warm.
Return all the chicken, onions and mushrooms to the pan and season with salt and black pepper.
Stir in the soured cream and bring to the boil. Sprinkle with fresh parsley and serve