From the Chef’s Corner
Traditional stroganoff is a dish of sautéed beef with sour cream sauce. This version is a keeper in our house.
1 deli-chicken, cut into small bits
12 oz. baby portobello mushrooms, halved
1 medium onion, chopped
1 T olive oil
2 garlic cloves, minced
3 T white wine
2 ½-3 cups chicken broth
2/3 cup heavy whipping cream
2 T lemon juice
¼ tsp salt
¼ tsp white pepper
1 cup sour cream
Hot cooked egg noodles or pasta
1. In a large skillet, cook the chicken, mushrooms and onion in oil over medium-high heat until the onion is opaque, and mushrooms and chicken are heated through. Add garlic; cook 2 minutes longer.
2. Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Add the broth, cream, lemon juice, salt and white pepper. Bring to a boil; cook until liquid is reduced by half.
3. Reduce heat, gradually stir in sour cream; heat through (do not boil). Serve with noodles.