Chicken Stroganoff (Heape)

Title:
Chicken Stroganoff (Heape)

Yield:
6 Servings

Categories:
Entree,
Charleston




Ingredients:





     5    Skinless boneless chicken


          -breast halves; cut into 1"


          -pieces


          Salt and pepper


     3 tb Butter


     1 md Onion; sliced


   1/2 lb Sliced mushrooms


     1 tb All-purpose flour


     1 c  Chicken broth; heated


   1/3 c  Dry white wine


   1/2 c  Sour cream


     1 tb Dijon mustard


     1 tb Dry white wine


          Chopped fresh parsley


 4 1/2 c  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 medium-low 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 MC-Recipe Digest V1 #253


 


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


 


 From: patH