Chicken and Mushroom Stroganoff

By McLean

Ingredients

• 4 T softened butter
• 1 t minced garlic
• 1/4 cup minced parsley
• 1/2 t salt
• 2 T sour cream
• 3 T olive oil
• 1-1/4 lb boneless skinless chicken breasts, cut into 1/2 inch x 2 inch strips
• 3/4 t salt
• 1/4 t black pepper
• 1 cup thinly sliced red onion
• 1-1/2 cups sliced mushrooms
• 3/4 cup red wine
• 1-1/2 t Worcestershire
• 1 cup beef stock
• 2 t cornstarch
• 3/4 cup sour cream
• 12 oz dry wide egg noodles
• Sour cream
• Italian parsley sprigs

Details

Servings 6
Adapted from community.qvc.com

Preparation

Step 1

Combine first five ingredients in food processor to make parsley butter. Process until smooth then set aside.

In a large nonstick skillet heat 2 T olive oil over medium high heat. Add chicken and sprinkle with salt and pepper. Saute 4-5 minutes until chicken lightly browned (about 3/4 way cooked). Remove to a plate.

Add the remaining 1 T olive oil to pan. Add the onions and mushrooms. Cook stirring often until onions are tender. Add the wine, turn heat to high and cook until wine has almost totally evaporated (4-6 minutes).

Meanwhile in small bowl mix Worcestershire, beef stock and cornstarch until smooth. Add the mixture to the pan after wine has evaporated. Bring to boil. Sauce should thicken slightly. Turn down heat a little and stir in 3/4 cup sour cream and reserved chicken. Cook until heated through.

Meanwhile cook noodles according to direction. Drain well and place back in pot. Add the parsley butter stir until well coated.

Place noodles in individual bowls (I use soup plates) and top with chicken mixture. Garnish with a dollop of sour cream and a parsley sprig.