garlic clove, finely chopped
mushrooms, mixed (button, oyster) and quartered
1Place the flour and paprika in a small plastic bag and season well.
2Add the chicken pieces to the bag and shake to coat.
3Spray a large frying pan with a fine coating of spray oil or heat the butter, and gently fry the chicken until golden.
4Transfer to a bowl with a slotted spoon and cover to keep warm.
5Heat the stock in the pan, add the onions and garlic and simmer for 10 minutes.
6Add the mushrooms, sherry, and chicken to the pan along with the remaining stock and a little seasoning to taste.
7Cook for 5 minutes, stirring until all the ingredients are heated through and the sauce has thickened up
8Remove from the heat and stir in the cream.
9Sprinkle with chives and serve with noodles or rice.