Recipe - Chicken Stroganoff (Heape)

5 Skinless boneless chicken
breast halves; cut into 1"
pieces
Salt and pepper
3 tablespoon Butter
1 md Onion; cut or sliced up
One half pound Sliced mushrooms
1 tablespoon Allpurpose flour
1 cup Chicken broth; heated
1/3 cup Dry white wine
One half cup Sour cream
1 tablespoon Dijon mustard
1 tablespoon Dry white wine
Chopped fresh parsley
4 One half cup Cooked rice

Season chicken with salt and pepper. Melt 2 tablespoons of the butter in
large skillet over medium heat. Add chicken and cook until opaque, stirring
occasionally, about 5 minutes. Transfer to serving dish. Cover and keep
warm.
Add onion and mushrooms to skillet and cook until light brown, stirring
frequently, about 6 to 8 minutes. Add to chicken dish. Keep warm.
Melt remaining butter in small saucepan over mediumlow heat. Add flour and
stir 3 minutes. Whisk in broth and wine and stir vigorously until sauce is
thickened and smooth, about 5 minutes. Stir in sour cream, mustard and 1
tablespoon wine. Heat sauce until warmed through, about 3 minutes. Do not
boil!
Pour over chicken. Top with parsley and serve with rice. May also be served
with noodles.
Post and Courier, Charleston, SC, Sunday, October 20, 1996. From the Web!
http://www.charleston.net; mcRecipe via PATh [420 cal/12g fat]
Recipe By : Helen Heape, c/o Charleston Post and Courier

Posted to MCRecipe Digest V1 #253

Date: Sun, 20 Oct 1996 17:14:10 0700 (PDT)

From: patH phannema@wizard.ucr.edu