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2013-05-09 digital edition

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2013-05-09 / General Stories

From the Chef’s Corner

Chicken Portobello Stroganoff
by Chef Deedle

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.

Very tasty!

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