Trish Perry ~ What's Cooking?

Trish Perry

I never use a recipe to make this dish, so don’t get all retentive about these ingredients. These measurements should get the job done, but you can go over or under the line on the measuring cups and spoons without anyone being the wiser.

Chicken Stroganoff

Ingredients

4 T butter

4 skinless, boneless chicken breasts, sliced into bite-sized pieces

¾ C fresh, sliced mushrooms

½ onion, thinly sliced

1 T flour (and maybe a bit more)

¾ C chicken broth

¼ C white cooking wine

1 t salt

½ t pepper

¾ C sour cream

Cooked rice (white or brown)

Salt and pepper to taste

Directions

Melt 2T butter in large skillet. Over medium heat, sauté cut-up chicken until just cooked through. Spoon chicken pieces in bowl and set aside.

In same skillet melt remaining 2T butter and sauté sliced mushrooms and onion until softened. Lower heat, sprinkle flour over mushrooms and onion, and blend.

Once flour is blended, slowly add broth and wine, stirring continuously. Add salt, and pepper. Bring to a quick boil and then lower heat. Allow sauce to thicken and then add chicken back in and stir to blend all the juices together. Heat until chicken is fully cooked.

If the sauce seems too thin, take a little bowl and mix a few tablespoons of the sauce with approximately 1 teaspoon of flour, adding another tablespoon of sauce until mixture is thin enough to pour into skillet. Bring to quick boil and then lower heat again and allow that to simmer until thickened.

Once sauce is thickened add sour cream and turn off heat. Mix thoroughly.

Add salt and pepper to taste.

Serve over cooked rice, along with a fresh green salad and a steamed veggie of your choice. That way you can serve cookies after, and no one will feel terribly guilty.

Love the sound of this, Trish - thanks :)

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The Guy I'm Not Dating ~ Too Good Too Be True ~ Beach Dreams ~ Sunset Dreams

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