Chicken Stroganoff
adapted from Beef Stroganoff from Simply Recipes.
1 large chicken breast
1/2 medium Sweet Onion (diced)
2 Tbsp Extra Virgin Olive Oil
4 Tbsp Butter
1 Tbsp dry oregano
4-5 Tbsp Sour Cream or plain yogurt
2 garlic cloves (minced)
8 oz (2 c) White or Crimini Mushrooms (sliced)
Salt, Pepper, Paprika
"Cut the chicken breast into 1/2-inch strips. Season both sides with salt, pepper and paprika.
adapted from Beef Stroganoff from Simply Recipes.
1 large chicken breast
1/2 medium Sweet Onion (diced)
2 Tbsp Extra Virgin Olive Oil
4 Tbsp Butter1 Tbsp dry oregano
4-5 Tbsp Sour Cream or plain yogurt
2 garlic cloves (minced)
8 oz (2 c) White or Crimini Mushrooms (sliced)
Salt, Pepper, Paprika
"Cut the chicken breast into 1/2-inch strips. Season both sides with salt, pepper and paprika.
Heat the oil and melt 2 Tbsp of the butter in a skillet on a medium flame.
Cook the chicken slices for 2-3 min on each side.
Remove from the skillet and let it rest for 2-3 min, covered loosely with foil.
In
the same skillet, melt the other 2 Tbsp butter. Then saute garlic and
onions until tender. Add in the mushroom and cook until they are
slightly darker in color.
Stir constantly. Season with a little salt and
pepper.
Then add in the sour cream. Combine thoroughly.
Feel free to add in more, if needed. It should look like a thick sauce.
Pour over or mix in your favorite pasta."
The Chicken Stroganoff turned out way better looking, over at Bread+Wine
but it was still a nice dinner to sit down to! :)
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