1. Heat 1 tablespoon of olive oil in a frying pan and add the butter. Fry the onion with a little salt until almost tender. Add the mushrooms and fry for a further couple of minutes.
2. Add the paprika, nutmeg, tomato puree and chicken stock to the pan. Bring to the boil and simmer for 10 minutes.
3. While you are waiting for this, heat the rest of the oil up in a separate pan on a high heat and fry the chicken with some salt and pepper for 3 minutes – cook quickly on a high heat so it doesn’t go tough and rubbery.
4. Add the chicken and the juices from the pan to the other pan and stir everything together. Add the soured cream, mustard, tarragon and extra seasoning if required then heat through. Serve with rice or noodles or even mash if you’d prefer.