Wednesday, December 22, 2010

Chicken Mushroom Stroganoff

1 lb chicken tenders, cut in half or thirds
1 package of McCormick’s beef stroganoff seasoning
1 cup of water
1 cup sour cream
2 large fresh white mushrooms, chopped
¼ cup of dried mushrooms
2 garlic cloves, minced
Freshly cracked pepper
Freshly minced parsley, for garnish

In a medium pan, heat EVOO over med-high heat. Season chicken with salt and pepper. Cook chicken for about 7 minutes, until all sides are browned. Remove chicken from pan and set aside.

In the same pan, add fresh white mushrooms and garlic. Sauté until mushrooms are soft. Mix in water, dried mushrooms and stroganoff seasoning, bring to a boil. Turn heat to low, cover and for about 15-20 minutes. If the sauce is too thick, whisk in more water.

Add mixture to blender and puree until smooth. Add mixture back to pan with chicken and add sour cream. Simmer on low for about 10 minutes.

Serve over egg noodles or nice. Sprinkle with fresh parsley.

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