"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Stroganoff Recipe

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

Contributor:  
Contributor:  
Peggy Haynie
Added: Tuesday, November 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tbs olive oil
2 medium onions, thinly sliced
1 green pepper, thinly sliced
1 1l2 tsp salt
1/2 tsp freshly ground black pepper
8 oz small button mushrooms or medium ones thinly sliced
4 boneless, skinless chicken breasts cut into thin slices
1 C dry white wine
1 C chicken broth
1 tsp Worcestershire sauce
2 tbs Dijon mustard
1 tsp hot sauce
1/2 C sour cream

Directions:
Directions:
Cook onions in 1 tbs oil until soft. Add green peppers 1/2 tsp salt, 1/4 tsp pepper and mushrooms. Continue cooking until the mushrooms give up their liquid, about 6 minutes. Place the vegetables in a colander, reserving both vegetables and liquid. You should have about 1/2 C liquid. Return pan to heat and add remaining 1 tbs oil. Season the chicken with the remaining salt and pepper. Cook chicken in batches until golden brown. Add it to vegetables. Pour wine, broth and vegetable liquid into the pan and bring to boil loosening bits. Add the Worcestershire, mustard, and hot sauce, Whisk until smooth. Boil until the liquid has reduced by half. The liquid should thicken slightly. Whisk in sour cream. Return vegetables and chicken and heat through. Serve over rice, pasta or toast.

Personal Notes:
Personal Notes:
I found this in a magazine. It is really good.

 

 

 

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