Chicken, leek and mushroom stroganoff

Instructions

1. Heat oil in a large frying pan over medium heat. Add leek and mushrooms and cook, stirring, for 5 minutes or until softened. Add paprika and cook, stirring, for 30 seconds. Remove mixture from pan, then wipe pan clean with paper towels.
2. Lightly spray pan with oil and place over high heat. Add chicken and cook for 4–5 minutes or until browned. Combine cornflour and milk in a jug and slowly add to chicken. Cook over low heat, stirring, for 2–3 minutes or until mixture boils and thickens. Add Worcestershire sauce, leek and mushroom mixture and heat through.
3. Remove pan from heat. Stir in sour cream, sprinkle with chives and serve stroganoff with brown rice.