Ingredients:
2 tablespoons olive oil
4 (180g each) chicken breast fillets, trimmed
1 medium brown onion, thinly sliced
1 garlic clove, crushed
200g cup mushrooms, sliced
2 teaspoons sweet paprika
2 tablespoons worcestershire sauce
1 cup chicken stock
1 cup light sour cream
Steamed white long-grain rice and finely chopped fresh chives, to serve
Directions:
Preheat oven to 180°C/160°C fan-forced.
Heat half the oil in a flameproof baking dish over medium-high heat. Add chicken. Cook for 2 minutes each side or until light golden. Transfer to a plate.
Reduce heat to medium. Heat remaining oil in pan.
Add onion, garlic and mushrooms. Cook, stirring occasionally, for 5 minutes or until onion is softened.
Add paprika. Cook, stirring, for 1 minute.
Add worcestershire sauce. Simmer for 2 minutes or until liquid is reduced by half.
Add stock. Simmer for 3 minutes. Remove from heat (see note).
Stir in sour cream. Season with pepper.
Return chicken to dish. Transfer to oven.
Bake, turning chicken occasionally, for 30 minutes or until chicken is cooked through.
Sprinkle with chives. Serve with steamed rice.
Original Source: http://www.taste.com.au/recipes/20114/chicken+stroganoff