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. —Katie Rose, Pewaukee, Wisconsin
- 1 pound ground chicken
- 12 ounces baby portobello mushrooms, halved
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 3 tablespoons white wine or chicken broth
- 2 cups chicken broth
- 1/2 cup heavy whipping cream
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 cup (8 ounces) sour cream
- Hot cooked egg noodles or pasta
- In a large skillet, cook the chicken, mushrooms and onion in oil over medium-high heat until meat is no longer pink. Add garlic; cook 1 minute longer.
- Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Add the broth, cream, lemon juice, salt and pepper. Bring to a boil; cook until liquid is reduced by half.
- Reduce heat. Gradually stir in sour cream; heat through (do not boil). Serve with noodles. Yield: 4 servings.
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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