Serves 4 – 6
Ingredients:

750 gms chicken breasts (boneless, skinless, cubed)
1 onion (finely chopped)
Juice of 2 lemons
Rind of 1 lemon (grated)
250 gms button mushrooms (fresh, sliced)
2 tbsp heaped sour cream
1 cup pouring cream
2 tbsp dill leaves (chopped)
2 tbsp olive oil
Salt + pepper + grated nutmeg + 2 bay leaves + 2 cardamom pods

Method:

Slightly heat oil in a non- stick cooking pan. Add onion. Stir until
just translucent. Add seasoning and stir. Add chicken cubes, in
batches, and stir to sear. Add mushrooms. Stir for a moment. Add
boiling water or stock, only to cover mixture. Bring to a boil, then
lower heat to low. Allow to cook, covered, until chicken is done. Stir
in sour cream, stirring to melt and mix well. Stir in lemon juice and
rind. Add cream, stirring it in only until about to come to a boil.
Remove away from heat and add dill. Serve with rice or pasta and
grilled vegetables with roasted garlic.

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