Chicken Stroganoff with grated cauliflower rice.

　
Ingredients.
Skinless boneless chicken breasts ( one per person )
1 large onion
100 grams of chestnut mushrooms
50 grams of butter
A small cauliflower
A quarter pint of chicken stock, salt and pepper.
A small pot of sour cream
Lots of paprika pepper.

Cut the chicken into thin slices, half mushrooms through the stalk.
Melt the butter and gently fry the chicken for 5 minutes, or until they have lost their pinkness. Lift out with a slotted spoon.
Add the chopped onion and fry for about 8 minutes. Add mushrooms and fry for two minutes. Return the chicken with the stock. Bring to the boil, and simmer for 5 minutes. Season, stir in cream and simmer for 5 minutes.
Serve onto a bed of finely grated fried cauliflower and add plenty of paprika pepper.

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