Ingredients
| 50 g | Butter |
| 350 g | Smoked chicken breast, skinned and boned (Main) |
| 1 | Large onion, sliced |
| 1 | Mushroom, large smoked, sliced thinly |
| 250 g | Mushrooms, thinly sliced |
| ½ tsp | Tarragon, dried |
| 1 to taste | Freshly ground black pepper |
| 1 cup | Low-fat sour cream |
Directions
- Break the chicken into large chunks.
- Melt the butter in a large non-stick frying pan.
- Saute the onion, until softened. Add mushrooms and cook, until soft, stirring occasionally.
- Add chicken and heat through on a low temperature.
- Season. Stir in the sour cream. Do not boil or the liquid may curdle.
- Great garnished with fresh herbs and black pepper. Serve on pasta or rice.