Ingredients:

• 3 tbsp olive oil
• 1/2 kg chicken breast fillet thinly sliced
• 1 tsp Worcestershire sauce
• 1/2 tsp paprika
• 125 gm mushrooms sliced
• 2 medium sprigs green onion thinly sliced, white & green parts separated
• 1 garlic clove minced
• 1 1/4 cup stock
• 1 tbsp soy sauce
• 1/2 – 3/4 cup cream
• salt & pepper

• Season the chicken with paprika, Worcestershire sauce, salt & pepper.
• Place a large pan over high heat until hot. Add 1 tbsp olive oil & cook the chicken until golden (it will be cooked through as it is thinly sliced). Remove & set aside.
• Still on high heat, add the remaining olive oil & cook the mushrooms until they are nicely seared (take a nice golden color). Halfway through cooking the mushrooms, add the white parts of the green onion + garlic & toss with the mushrooms for a couple of minutes until the mushrooms are cooked through & the onions start to soften.
• Add the stock & soy sauce, scraping the bottom of the pan with a wooden spoon to release all the stuck pieces. Keep boiling the stock until it’s reduced by half. Add the cream, reduce heat to low & simmer for a couple of minutes until the sauce thickens. Return the chicken to the pan & toss everything together.
• Turn off heat. Add the green parts of the onion & season with salt/pepper.
• Serve over white pasta, basmati rice, mashed potato or mashed sweet potato.

Notes: 

• You can use leeks كرات instead of green onion.
• Make sure to thinly slice the green onions & if the onions are big, slice then roughly chop.
• For a lighter option; replace the cream with 1/2 cup milk then whisk 1 tsp cornflour dissolved in 3 tbsp water into the boiling sauce & it will thicken inmediately.