"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Stroganoff and Pasta Recipe

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This recipe for Chicken Stroganoff and Pasta, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nephi Wright
Added: Thursday, April 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp butter
1 1/2 cups chopped onion (about 1 medium onion)
2 tsp finely chopped fresh sage
1 1/4 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
1 (8oz) packaged presliced mushrooms
1/4 cup all-purpose flour
1 tsp paprika
1 lbs skinless, boneless chicken breast halves
1 tbsp olive oil
1/2 cup fat-free, less-sodium chicken broth
2 tbsp sherry
1 cup reduced-fat sour cream
1 tbsp all purpose flour
5 cups hot cooked wide egg noodles (about 8oz uncooked)
1/4 cup chopped fresh parsley

Directions:
Directions:
1: Melt butter in a large non-stick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add sage, 1/4 teaspoon salt, 1/8 teaspoon pepper, and mushrooms; sauté 5 minutes or until mushrooms begin to brown. Spoon mixture into a large bowl.
2: Combine 1/4 cup flour and paprika in a shallow dish. Cut each chicken breast half in half lengthwise; cut crosswise into 1/4-inch strips. Dredge chicken strips in flower mixture shake off the excess flour mixture. Heat oil in pan over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Sauté 4 minutes or until chicken is done. Add chicken to mushroom mixture.
3: Add broth and sherry to pan scraping pan to loosen browned bits. Reduce heat to medium-low. Place sour cream in a small bowl; sprinkle with 1 tablespoon flour. Stir with a whisk until combined. Stir sour cream mixture and remaining 3/4 teaspoon salt into broth mixture. Stir in chicken mixture; cook 1 minute or until thoroughly heated. Add noodles and parsley; stir well to combine.

Number Of Servings:
Number Of Servings:
6 servings (serving size: about 3/4 cup)
Preparation Time:
Preparation Time:
15 min cook time, 15 min prep time
Personal Notes:
Personal Notes:
Original recipe from pg. 138 of Cooking Light, April 2007

 

 

 

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