15 minute meal: Chicken Stroganoff

CHICKEN STROGANOFF
3 tablespoons oil
500g diced chicken
1 large onion, thinly sliced
250g mushrooms, thinly sliced
cup chopped parsley
Freshly ground black pepper to taste
1 cup light sour cream
Heat one tablespoon of the oil in a non-stick frying pan. Saute the chicken, stirring on medium-low heat for about five minutes, until just cooked. Remove to one side.
Heat the remaining oil, add the onion and mushrooms and cook until soft. Return the chicken to the pan. Sprinkle in the parsley, pepper and stir in the sour cream. Heat through gently.
Perfect served on rice or pasta. - Serves 4