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Stroganov used to be a dish of sauteed beef with sour cream in 19th century Russia. This modern chicken and portobello version is the result of having opened the fridge for dinner one night to find nothing much but necessity, the mother of invention.
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Nutritional Facts 1 cup (calculated without noodles) equals 454 calories, 34 g fat (17 g saturated fat), 158 mg cholesterol, 739 mg sodium, 12 g carbohydrate, 2 g fiber, 24 g protein.
Originally published as Chicken Portobello Stroganoff in Taste of Home February/March 2012, p37
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Feb. 11, 2012 by Angela W
As written, this recipe is way too tart. I wish that I had never added the lemon juice. The recipe was simple enough, and came together well, but the lemon did not belong. I will make again, but no lemon juice.
Reviewed on Feb. 04, 2012 by debbie213
it has too much liquid - I believe that it is a mistake to put 2 cup of chicken broth in the receipe.....
Reviewed on Jan. 28, 2012 by Mark_mckinley
Took a little longer than I expected to cook. But my wife and son loved it. We will make it again!
Reviewed on Jan. 24, 2012 by gyge
This was very good. I did have to modify by adding a tablespoon of flour mixed with chicken broth to make a paste to thicken. Even after reducing by half it was too thin. But it turned out delicious.
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© Reiman Media Group, LLC., 2012