Search for anything:

Chicken Stroganoff

chicken - breast

2 1/4 lb boneless skinless chicken
3 tablespoons (each) vegetable oil and butter
4 onions; thickly sliced lengthwise
2 lb mushrooms; halved
7 cloves garlic; minced
2 teaspoons paprika
1 1/2 teaspoons dry mustard
3/4 teaspoon salt
1/2 teaspoon (each) dried marjoram and pepper
1/3 cup all-purpose flour
1 1/2 cups chicken stock
1/3 cup tomato paste
2 tablespoons white wine vinegar
1 cup sour cream
1/2 cup chopped fresh parsley

Serve over noodles or rice with some bright green peas. Cut chicken into bite-size strips. In Dutch oven, heat 1 tablespoon each of the oil and butter over medium high heat; brown chicken in batches, adding oil and butter as needed, 10 to 15 minutes. Transfer to bowl. Reduce heat to medium and add remaining butter and oil; cook onions, stirring, for 3 minutes or until softened. Stir in mushrooms, garlic, paprika, mustard, salt, marjoram and pepper; cook, stirring, for 3 minutes. Add all but 1 tablespoon of the flour, tossing to coat vegetables; cook, stirring, for 2 minutes. Stir in stock, tomato paste and vinegar; bring to boil, stirring to scrape up brown bits. Add chicken; reduce heat and simmer, uncovered, for 15 minutes. Whisk remaining 1 tablespoon flour into sour cream; blend into sauce and bring to boil. Reduce heat and simmer for 2 minutes; stir in parsley. Taste and adjust seasoning if necessary. (Stroganoff can be refrigerated in airtight containers for up to 3 days or frozen for up to 2 months. Thaw before reheating over medium heat for 10 minutes or microwave at Medium-High/70% for 15 minutes, stirring occasionally.)

Contributor: Canadian Living - November, 1991

Yield: 8 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU