"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Stroganoff - Freezer Friendly Recipe

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This recipe for Chicken Stroganoff - Freezer Friendly, by , is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Laura Macy


1 1/2 pounds boneless skinless chicken breast
2 tablespoons canola oil
2 tablespoons butter
2 cups sliced mushrooms
1 cup sliced onions or couple tbsp onion powder
2 tablespoons flour
1 1/2 Cups chicken broth
1 can of cream of mushroom or cream of chicken soup
1 tablespoon of sugar
1 cup sour cream
1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Cut chicken into bite-size pieces. Brown and oil. Remove from pan. Add butter to same pan. Cook mushrooms and onions in butter until liquid is gone. Whisk together flour and broth. Add to skillet. Cook until thick and bubbly. Remove from heat. Add soup, sugar, sour cream, vinegar, mustard, salt and pepper and chicken. If not freezing, serve over cooked noodles. If freezing, allow to cool. Place in freezer bag. Label and freeze. Six servings.

To serve: heat and stir until hot throughout. Serve over hot buttered noodles or cooked rice.

Personal Notes:
Personal Notes:
When we made this we threw everything in the pan at the same time after we browned the chicken. This was very delicious.




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