Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 chicken breast fillet (s)
- 1 cup sour cream
- 1 onion (s), finely chopped
- 1 jar bamboo shoot (s)
- 1 can mushrooms (3rd choice)
- 2 teaspoons vegetable stock
- salt and pepper
- Curry powder
- Paprika powder, hot and sweet
- 1 teaspoon mustard
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Wash the chicken breast fillets, pat dry, and cut into bite-sized pieces. Heat oil in a pan over medium-high heat. Fry the chicken pieces for 8-10 minutes, stirring occasionally, until the internal temperature reaches 74°C (165°F). Remove and set aside.
- Drain the mushrooms and bamboo shoots. Fry the drained mushrooms, bamboo shoots, and finely chopped onion in the same pan over medium-high heat for 5 minutes until crisp.
- Return the chicken to the pan and stir in the sour cream. Add 1 teaspoon mustard, 2 teaspoons vegetable stock, curry powder, paprika powder, salt, and pepper. Stir well and cook for 2-3 minutes until heated through.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below