Grill the chicken until cooked but still tender; put to one side. Fry the onion and mushrooms in the olive oil until soft. Place the stock in a pan over the heat and reduce till syrupy. Add the brandy into the stock and flambé to burn off the alcohol.
Then add in the mustard, onions, mushrooms and chicken. Stir in the low fat yoghurt, mix well. Boil the rice in the normal way but instead of using water use the chicken stock, thyme and fenugreek. Serve the stroganoff with the rice and garnish with flat-leaf parsley.
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