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Chicken- Mushroom Stroganoff Recipe

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This recipe for Chicken- Mushroom Stroganoff, by , is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

International Women's Club of Bishkek
Added: Monday, May 4, 2009


8 boneless, skinless chicken breast halves
Ground black pepper
˝ cup butter
2 onions, quartered
˝ lb. fresh mushrooms, sliced (canned may be substituted)
1 Tbsp. flour
˝ cup chicken broth (can use bouillon)
˝ cup dry white wine
˝ cup sour cream
3 Tbsp. Dijon mustard
Cooked rice
Parsley, fresh - finely chopped

Season both sides of chicken with salt and pepper. Cut into bite sized pieces and sauté in skillet with half the butter until lightly brown on outside.

Simmer 5 - 10 minutes until opaque, stirring occasionally. Remove chicken from heat and set aside in baking dish with lid to keep warm.

Sauté onion and mushrooms until tender and onions are translucent. Add to the chicken dish and cover with lid.

Melt remaining butter in skillet and add flour, stirring continuously to blend well. Whisk in broth and wine, whisking rapidly to remove lumps and thicken sauce.

Cook for about 5 minutes, then add sour cream and Dijon mustard. Simmer for another 5 minutes stirring frequently to mix throughout and avoid sticking to pot bottom. Pour over chicken and warm in oven for 5-10 minutes.

Serve over cooked rice garnished with sprinkled parsley.

Personal Notes:
Personal Notes:
A twist on the old stroganoff!




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