Recipe - Chicken-Shiitake Stroganoff

1 One half pound Chicken breasts without
skin; boneless
Salt; to taste
Ground pepper; to taste
8 ounce Shiitake mushrooms
1 tablespoon Extra virgin olive oil
1 Onion; thinly cut or sliced up
3 tablespoon Cognac; or dry sherry
1 cup Chicken stock
1 cup Sour cream
1 tablespoon Dijon mustard
3 tablespoon Parsley; chopped

1.Wash and dry the chicken breast and trim off any fat or sinews. Cut the
breast across the grain on the diagonal into 1/4inch slices. Season the
chicken with salt and pepper. Stem the shiitakes and cut the caps in
quarter.

2.Heat the oil in a large nonstick sauté pan or skillet. Add the onion and
cook over medium heat until just beginning to brown, about 5 min., stirring
often.

3.Stir in the chicken and shiitakes and cook over high heat until the
chicken turns white, 1 to 2 min. Stir in 2 Tbsp. cognac and bring to a
boil. Stir in the stock and sour cream and bring to a boil.

4.Reduce the heat and gently simmer until the chicken is cooked and the
sauce is nicely thickened and well flavored, about 10 min. Stir in the
mustard and the remaining 1 Tbsp. cognac. Correct the seasoning, adding
salt and pepper to taste. Sprinkle the chicken stroganoff with the parsley
and serve at once over boiled noodles.

Copyright credit: Steven Raichlen, 1996 © 1996 Lifetime Entertainment
Services. All rights reserved.

Recipe by: www.Lifetimetv.com

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 30, 1998