Chicken Stroganoff
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Serves/Makes: 4
Ready in: < 30 minutes
- 3 tablespoons butter
- 1 pound diced skinless boneless chicken breast
- salt and pepper, as desired
- 1 medium onion, sliced
- 1/2 pound sliced fresh mushrooms
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/3 cup dry white wine
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- chopped fresh parsley
- cooked rice
Melt 2 tablespoons of the butter in a skillet over medium heat. Add the chicken and season with salt and pepper. Cook, stirring occasionally, for 5 minutes. Remove the chicken with a slotted spoon and set aside. Add the onion and mushrooms to the skillet. Cook, stirring frequently, for 6-8 minutes or until soft. Remove the vegetables with a slotted spoon and set aside with the chicken. Add the remaining butter to the skillet. Stir the flour into the butter and cook, stirring constantly, for 3 minutes. Whisk the broth and wine into the flour mixture and cook, stirring vigorously for 5 minutes or until the sauce has thickened. Add the chicken and vegetables back to the skillet. Mix well. Reduce the heat to medium low. Stir the sour cream and mustard into the chicken and mix well. Cook just until heated through, about 3 minutes. Do not let the sauce boil or it may curdle. Sprinkle the chicken stroganoff with parsley and serve with rice.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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