Ingredients: |
Ingredients: 2 T. olive oil
3 medium yellow onions, thinly sliced
1 green pepper, thinly sliced
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
15 medium (8 oz) mushrooms, sliced
4 boneless, skinless chicken breasts, cut into strips
1 c. dry white wine
1 c. chicken broth
2 T. barbecue sauce
1 tsp. worcestershire sauce
2 T. dijon mustard
1 tsp. hot sauce
1/2 c. sour cream
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Directions: |
Directions:Heat 1 T. of the oil in a large saucepan over med heat. Add the onions and cook, stirring frequently, until soft, about 8 minutes. Add the green peppers, 1/2 tsp of the salt, 1/4 tsp. of the pepper, and the mushrooms. Continue cooking another 6 minutes. Place the vegetables in a colander, reserving both vegetables and about 1/2 c. broth. Return pan to the heat and add another 1 T. of olive oil to the pan. Season the chicken with the remaining 1 tsp. of salt and 1/4 tsp. of pepper. Cook the chicken in batches until golden brown and cooked through, about 5 minutes. Add it to the vegetables. Pour the wine, broth, and vegetable liquid into the pan and bring to a boil and stir. Add the barbecue sauce, worcestershire, mustard, and hot sauce. Whisk until smooth. Boil until the liquid is reduced by half, to about 1 1/4 c. The liquid should thicken slightly. Reduce heat and whisk in the sour cream. Do not let the sauce boil. Return the vegetables and chicken to the pan and let simmer until heated through. Serve over pasta, rice, or toast. |
This recipe for Chicken Stroganoff is from