Light Chicken Stroganoff

Method

1. 1Heat olive oil, brown quickly chicken strips till coloured — 5 minutes; remove.
2. 2Add mushrooms, brown quickly till deeply browned; add onion and garlic 4 minutes.
3. 3Stir in mustard, Worcestershire, paprika and salt; toast 30 seconds.
4. 4Pour in stock, gently bubble 5 minutes till cooked down.
5. 5Lower heat, stir in yogurt — never boil hard or it splits.
6. 6Return chicken, warm 2 minutes; finish with parsley and a pepper crack.