| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Lifetime, Tv |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Chicken breasts without skin; boneless |
|
|
Salt; to taste |
|
|
Ground pepper; to taste |
| 8 |
oz |
Shiitake mushrooms |
| 1 |
tb |
Extra virgin olive oil |
| 1 |
|
Onion; thinly sliced |
| 3 |
tb |
Cognac; or dry sherry |
| 1 |
c |
Chicken stock |
| 1 |
c |
Sour cream |
| 1 |
tb |
Dijon mustard |
| 3 |
tb |
Parsley; chopped |
INSTRUCTIONS
1.Wash and dry the chicken breast and trim off any fat or sinews. Cut the
breast across the grain on the diagonal into 1/4-inch slices. Season the
chicken with salt and pepper. Stem the shiitakes and cut the caps in
quarter.
2.Heat the oil in a large nonstick sauté pan or skillet. Add the onion and
cook over medium heat until just beginning to brown, about 5 min., stirring
often.
3.Stir in the chicken and shiitakes and cook over high heat until the
chicken turns white, 1 to 2 min. Stir in 2 Tbsp. cognac and bring to a
boil. Stir in the stock and sour cream and bring to a boil.
4.Reduce the heat and gently simmer until the chicken is cooked and the
sauce is nicely thickened and well flavored, about 10 min. Stir in the
mustard and the remaining 1 Tbsp. cognac. Correct the seasoning, adding
salt and pepper to taste. Sprinkle the chicken stroganoff with the parsley
and serve at once over boiled noodles.
Copyright credit: Steven Raichlen, 1996 © 1996 Lifetime Entertainment
Services. All rights reserved.
Recipe by: www.Lifetimetv.com
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 30, 1998
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