Chicken Portobello Stroganoff Recipe

By SarahJD60

Ingredients

• 1 pound ground chicken
• 12 ounces baby portobello mushrooms, halved
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 3 tablespoons white wine or chicken broth
• 2 cups chicken broth
• 1/2 cup heavy whipping cream
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1 cup (8 ounces) sour cream
• Hot cooked egg noodles or pasta

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

Directions

In a large skillet, cook the chicken, mushrooms and onion in oil over medium-high heat until meat is no longer pink. Add garlic; cook 1 minute longer.
Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Add the broth, cream, lemon juice, salt and pepper. Bring to a boil; cook until liquid is reduced by half.
Reduce heat. Gradually stir in sour cream; heat through (do not boil). Serve with noodles. Yield: 4 servings.