Directions:

• 1

  Season the chicken with paprika, Worcestershire sauce, salt & pepper.

• 2

  Place a large pan over high heat until hot. Add 1 tbsp olive oil & cook the chicken until golden (it will be cooked through as it is thinly sliced). Remove & set aside.

• 3

  Still, on high heat, add the remaining olive oil & cook the mushrooms until they are nicely seared (take a nice golden colour). Halfway through cooking the mushrooms, add the white parts of the green onion & toss with the mushrooms for a couple of minutes until the mushrooms are cooked through & the onions start to soften.

• 4

  Add the stock & soy sauce, scraping the bottom of the pan with a wooden spoon to release all the stuck pieces. Keep boiling the stock until it’s reduced by half. Add the cream, reduce heat to low & simmer for a couple of minutes until the sauce thickens. Return the chicken to the pan & toss everything together.

• 5

  Turn off heat. Add the green parts of the onion & season with salt/pepper.

• 6

  Serve over white pasta, basmati rice, mashed potato or mashed sweet potato.