ingredients
serves 4
2 tbsp (25 g) 1 oz butter
1 medium onion, skinned and chopped
2 tsp (10 ml) flour
1 1/4 cup (300 ml) 1/2 pint chicken stock
1 lb (450 g) cooked chicken, cut into strips
1 1/4 cup (1/2 pint) 300 ml soured cream
5/8 cup (50 g) 2 oz flaked almonds, toasted
salt and freshly ground pepper
method
1. Melt the butter in a frying pan and cook the onion for about 5 minutes, until soft.
2. Stir in the flour and cook for 1-2 minutes. Gradually stir in the stock.
3. Add the chicken strips and soured cream, bring to the boil,'stirring, then simmer for 5 -10 minutes.
4. Stir in the almonds and season to taste. Serve with buttered noodles or boiled rice.
7 people have helped to review this recipe. Thankyou!
