Sufra Dayma:

Chicken with Mustard Sauce

By Moushira Abdel-Malek

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Ingredients:

4 single chicken breast fillets
1 medium onion (thinly sliced)
100 gms. canned button mushrooms
1/2 cup sour cream
1/3 cup chicken stock
3 tbsp. pitted green olives (finely chopped)
1 tbsp. lemon juice
1 tbsp. fresh coriander leaves (finely chopped)
Salt + black pepper + thyme + sweet paprika
1 tbsp. oil

Method:

Heat oil in large frying pan. Cook chicken to brown on booth sides. Remove chicken from pan. Cover to keep warm. Cook onion in same pan, stirring until soft. Add mushrooms, stock, juice and seasoning. Bring to the boil and add chicken fillets. Allow to cook over medium heat, covered when cooked through, add cream and stir only to reheat. Stir in coriander and serve with rice.