Chicken Stroganoff Heape
Ingredients| 1 5 skinless boneless chicken |
|
|---|
: breast halves -- cut into
: pieces
: salt and pepper
3 TB butter
1 md onion -- sliced
1/2 lb sliced mushrooms
1 TB all-purpose flour
1 c chicken broth -- heated
1/3 c dry white wine
1/2 c sour cream
1 TB Dijon mustard
1 TB dry white wine
: Chopped fresh parsley
4 1/2 c cooked rice
Season chicken with salt and pepper. Melt 2 tablespoons of the butter
in large skillet over medium heat. Add chicken and cook until opaque,
stirring occasionally, about 5 minutes.Transfer to serving dish.
Cover and keep warm.
Add onion and mushrooms to skillet and cook until light brown,
stirring frequently, about 6 to 8 minutes. Add to chicken dish. Keep
warm.
Melt remaining butter in small saucepan over medium-low heat. Add
flour and stir 3 minutes. Whisk in broth and wine and stir vigorously
until sauce is thickened and smooth, about 5 minutes. Stir in sour
cream, mustard and 1 tablespoon wine. Heat sauce until warmed
through, about 3 minutes. Do not boil!
Pour over chicken. Top with parsley and serve with rice. May also be
served with noodles.
Post and Courier, Charleston, SC, Sunday, October 20, 1996. >From the
Web! http://www.charleston.net; mcRecipe via PATh [420 cal/12g fat]
Recipe By : Helen Heape, c/o Charleston Post and Courier
From: Path <[email protected]> Date: Sun, 20 Oct 1996 17:14:10
~0700 (
Servings: 6
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