Yield: 4 Servings
|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.
Recipe by: www.Lifetimetv.com
Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 30, 1998