Chicken Strogranoff

INGREDIENTS
1 diced onion
500g sliced mushrooms
1kg diced chicken
1 cup flour
salt n pepper
paprika
3 tablespoons of tomato paste
1 tin diced tomatoes
500ml chicken stock
1 glass white wine
20g butter
1/2 cup olive oil
2 tablespoons sour cream
1 bag of baby spinach

METHOD
Cook the onion and mushroom with the butter in a pan on high heat. Toss the chicken in a bag with the flour seasoned with salt, pepper and paprika - adjust spices to suit your tastes. Add olive oil to the pan and add the chicken. Cook well. Add the wine and tomato paste. You can add an extra tablespoon of paprika at this stage if you want more. Add the baby spinach and cook until the spinach wilts. Add 1 tin of diced tomatoes. Pour in the chicken stock and simmer. Deglaze the pan as you stir on simmer. Add sour cream, stir, and serve on rice or pasta.