Chicken-shiitake stroganoff

Yield: 4 Servings

Measure Ingredient
1½ pounds Chicken breasts without skin; boneless
Salt; to taste
Ground pepper; to taste
8 ounces Shiitake mushrooms
1 tablespoon Extra virgin olive oil
1 Onion; thinly sliced
3 tablespoons Cognac; or dry sherry
1 cup Chicken stock
1 cup Sour cream
1 tablespoon Dijon mustard
3 tablespoons Parsley; chopped

1.Wash and dry the chicken breast and trim off any fat or sinews. Cut the breast across the grain on the diagonal into ¼-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.

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Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 30, 1998

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