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Inspired by the classic
dish Beef
Stroganoff, tender
chunks of chicken breast are enrobed in a buttery sour cream
sauce and served over hot cooked noodles or rice.
Chicken
Stroganoff
- 4 boneless, skinless chicken
breast halves
- 1 tablespoon vegetable
oil
- 1/4 cup butter
- 1 medium yellow or Spanish
onion, chopped
- 2 garlic cloves, finely
minced
- 1/2 pound fresh mushrooms,
sliced
- 2 tablespoons all-purpose
flour
- 2 cups chicken broth*
- 1 teaspoon kosher or sea
salt, or to taste
- Freshly ground pepper
to taste
- 1 teaspoon Worcestershire
sauce
- 1/8 teaspoon paprika
- 1 tablespoon minced flat-leaf
parsley or 1 teaspoon dried parsley leaves
- 1 (16-ounce) container
sour cream (2 cups)**
- Parsley sprigs and paprika
for garnish (optional)
- Hot cooked noodles or
rice
- Rinse chicken breasts
and pat dry with paper towels. Trim fat and cut into 1-inch chunks. Season with salt and pepper,
if desired.
- In a large skillet heat
the oil until hot over medium-high heat; add prepared chicken and cook until lightly
browned, stirring occasionally,
about 5 minutes. Remove from skillet; set aside.
- Melt butter in skillet;
add the onion and garlic and cook, stirring occasionally, until
onion has softened, about 4 to 5 minutes . Add the mushrooms and cook for 1 to 2 minutes. Add the flour, stirring constantly and cook for
1 minute. Stir in the chicken broth, salt,
pepper, Worcestershire sauce, paprika and parsley. Return chicken and any accumulated juices
to skillet; bring to a boil and simmer, uncovered for
5 minutes, stirring occasionally.
- Stir in the sour cream
and heat just until hot; do not boil. Remove from heat.
- Serve over hot cooked
noodles or rice, garnish with parsley sprigs and a sprinkling
of paprika, if desired.
Makes 8 servings.
*Use canned or dissolve
2 to 2 1/2 teaspoons chicken base or bouillon granules in 2 cups
of water. I prefer and use Redi-Base soup bases available at
www.redibase.com.
**Low-fat sour cream can
be used.
Tip: Also wonderful served
over hot cooked long-grain rice.
Nutritional Facts Per Serving
(1/8 of recipe without noodles): 343.9 calories; 54% calories
from fat; 21.3g total fat; 88.8mg cholesterol; 602.6mg sodium;
431.5mg potassium; 18.2g carbohydrates; 1.2g fiber; 1.6g sugar;
17.0g net carbs; 20.1g protein.
Copyright Hope Pryor, please see Terms of Use. Photograph property of CooksRecipes.com.
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