| 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
A Message from our Provider:
“A Clear Conscience Makes a Soft Pillow”