Creamy Chicken & Mushroom Bake

Use a clean plastic bag and combine the flour, salt and pepper in it. Place half the chicken in the bag and shake until coated with flour. Shake off the excess flour and set aside. Repeat with the remaining chicken.

Heat the butter and oil and fry the chicken in batches until golden. Set aside.

In the same pan fry the onion and mushrooms until soft and golden. Add a bit more butter if necessary.

Add the chicken, sour cream, milk and lemon juice. Season to taste with salt and pepper. 

To finish:
Serve with grated Parmesan and a sprinkling of parsley on rice, couscous or noodles.