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Chicken Stroganoff
Created by admin, Tuesday, 01 May 2007
Description
8 ServingsIngredients
2 pounds boneless chicken breasts, skinned and cut in thin strips
1/2 cup all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
1/3 cup crisco shortening
1/2 cup finely chopped onion
2 cups chicken broth
3 tablespoons crisco shortening
1/2 pound fresh mushrooms, cleaned and sliced
3/4 cup dairy sour cream
3 tablespoons tomato paste
1 teaspoon worcestershire sauce
1/2 cup all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
1/3 cup crisco shortening
1/2 cup finely chopped onion
2 cups chicken broth
3 tablespoons crisco shortening
1/2 pound fresh mushrooms, cleaned and sliced
3/4 cup dairy sour cream
3 tablespoons tomato paste
1 teaspoon worcestershire sauce
Methods/steps
Coat chicken strips evenly with a mixture of flour, salt, and pepper.
Melt 1/3 cup Crisco in a large heavy skillet. Add chicken strips and onion; brown evenly on all sides. Add broth, cover, and simmer about 20 minutes or until meat is tender.
Melt 3 tablespoons Crisco in a skillet over medium heat. Add mushrooms and cook until lightly browned and tender. Add mushrooms to the chicken. Remove skillet from heat.
Combine sour cream, tomato paste, and Worcestershire sauce; add in small amounts to the meat in skillet, mixing well.
Return to heat. Cook and stir over low heat until hot. Serve with buttered noodles.
Reviews
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