Chicken Strogonoff

1 lb fresh mushrooms,sliced
1 large onion, chopped
2 cloves garlic, minced
1 1/2 lbs skinless boneless chicken beasts, cut into 2 inch strips
1 1/3 cups beef broth, divided
1 cup dry white wine
1 cup sour cream
1/4 cup browning sauce
2 tablespoons ketchup
2 teaspoons butter
3 tablespoons flour
1 teaspoon salt
6 cups cooked egg noodles

In a large skillet saute mushrooms and onions in butter until tender; remove and set aside.

Add chicken and browning sauce and cook until browned. Add 1 cup broth, wine, ketchup, garlic and salt. Bring to a boil; reduce heat,cover and simmer 15 minutes.

Combine flour and remaining 1/3 cup beef broth until smooth, stir into chicken mixture, add mushroom mixture and bring to a boil; cook and stir 2 minutes until thickened. Reduce heat to low, stir in sour cream and heat through.

Serve over noodles


T-fal Specialty Nonstick Jumbo Cooker Cookware with Glass Lid, 5-Quart, Black

Leave a Reply