Chicken stroganoff
Recipe by Michelle
1 pound boneless, skinless, chicken breast
Olive Oil
3 cups sliced cremini mushrooms (about 8 ounces)
1/2 cup chopped onion
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/4 cup dry sherry (cooking sherry)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 cup reduced-fat sour cream
4 cups hot cooked egg noodles (8 ounces uncooked)
3 tablespoons minced fresh flat-leaf parsley
1. Cut the chicken breast into 1/4 inch strips and cut each strip into about 2 inch pieces.
2. Prepare egg noodles according to package directions.
3. Heat a large skillet over medium high heat.
4. Add oil to the pan, swirling to coat.
5. Add chicken and saute for about 6-7 minutes or until cooked through. Remove chicken from the pan and set aside.
6. Add mushrooms and onion to the pan and saute for 4-5 minutes. Remove from pan and add to the chicken.
7. Reduce heat to medium and melt the butter in the pan.
8. Add the flour and stir constantly with a whisk - cook for 1 minute.
9. Gradually add the broth, stirring constantly to break up any clumps of flour/butter.
10. Cook for about a minute until thickened and bubbly, stirring constantly.
11. Add chicken mixture, sherry, salt, and pepper to the pan and bring to a boil.
12. Reduce the heat and simmer for 4 minutes.
13. Remove from heat and let stand about a minute.
14. Stir in the sour cream.
15. Mix minced parsley in with egg noodles and serve chicken mixture over noodles.
main courses, chicken, egg noodles August 03, 2012 04:12
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