chicken stroganoff with herb rice

Ingredients for Chicken:
3 tablespoons butter
1 small onion(chopped)
100 g mushroom(sliced)
700 g boneless chicken(cut into chunks)
2 tablespoons all-purpose flour
1 teaspoon paprika
Freshly ground pepper
1 cup sodium chicken broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream, plus more for topping
2 tablespoons chopped fresh parsley
Salt according to taste

Ingredients for Rice:
3 tablespoons unsalted butter
1 medium onion(diced)
1 cup rice(rinsed and drained)
1 garlic clove(minced)
1 1/2 cups water
Salt to taste
1/4 cup dry mixed herbs

Chicken:
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes.Garnish with parsley.
 
Rice:
In a medium saucepan, melt the butter. Add the onion, cover and cook over low heat until translucent, 5 minutes. Stir in the rice and garlic. Add the water and 1 teaspoon of salt and bring to a boil over high heat. Cover and cook over moderately low heat for 10 minutes until tender. Using 2 forks, lightly fluff the rice. Gently stir in the herbs, season with salt, cover with the towel and the lid and let stand for up to 30 minutes before serving