Chicken breast stroganoff
6 ea boneless chicken breast-filet halves
1 1/2 T. butter
1 1/2 c. sliced fresh mushrooms
2 T. chopped fresh parsley
2 tsp. dried chives
1/4 tsp. dried dill weed
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. chicken broth
1 T. flour
1/2 c. sour cream
In a large skillet, melt butter and brown breast filets on both sides; remove chicken and reserve.
Add mushrooms, parsley, chives, dill, salt and pepper; cook until mushrooms are softened.
Stir in chicken broth, return chicken to skillet, cover and simmer 15 minutes or until breast filets are tender.
Remove breast filets from skillet and place in a heated serving platter.
In a small bowl, combine flour and sour cream. Stir sour cream mixture into skillet; cook until
DO NOT BOIL.
Serve sauce over breast filets.
Recipe source: AbakersDelight yahoo group, submitted by Sharon.
PEG'S NOTE: I put the chicken breast on a bed of brown rice and put the sauce over all.
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