Chicken Stroganoff

Name: Chicken Stroganoff
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps barbecue sauce; 1 teaspoons freshly ground black pepper; 227 grams (15 medium) button mushrooms, thinly sliced; 2 Tbsps Dijon mustard; 237 milliliters dry white wine; 1 green pepper, seeded and thinly sliced; 1 teaspoon hot sauce; 2 teaspoons kosher salt; 237 milliliters reduced-sodium chicken broth; 2 Tbsps olive oil; 4 boneless, skinless chicken breasts, cut into 1/2-inch-thick strips; 118 milliliters sour cream; 1 teaspoon Worcestershire sauce; 3 mediums yellow onions, thinly sliced into rings

Chicken Stroganoff might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free recipe has 252 calories, 19g of protein, and 11g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of olive oil, cream, wine, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Heat 1 tablespoon of the oil in a large saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the onions and cook, stirring frequently, until soft, about 8 minutes.

Ingredients you will need

Onion

Add the green pepper, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the mushrooms. Continue cooking until the mushrooms give up their liquid, about 6 minutes, and are tender.

Ingredients you will need

Green Pepper

Mushrooms

Pepper

Salt

Place the vegetables in a colander, reserving both vegetables and liquid. You should have about 1/2 cup of liquid. Return pan to heat and add the remaining 1 tablespoon of oil. Season the chicken with the remaining 1 teaspoon of salt and 1/4 teaspoon of pepper. Cook the chicken in batches until golden brown and cooked through, about 5 minutes.

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Vegetable

Whole Chicken

Pepper

Salt

Cooking Oil

Equipment you will use

Colander

Frying Pan

Add it to the vegetables.

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Vegetable

Pour the wine, broth, and vegetable liquid into the pan and bring to a boil. With a wooden spoon, loosen any brown bits stuck to the pan and let cook in the sauce.

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Vegetable

Broth

Sauce

Wine

Equipment you will use

Wooden Spoon

Frying Pan

Add the barbecue sauce, Worcestershire, mustard, and hot sauce.

Ingredients you will need

Barbecue Sauce

Worcestershire Sauce

Hot Sauce

Mustard

Whisk until smooth. Boil until the liquid has reduced by half, to about 11/4 cups. The liquid should thicken slightly. Reduce heat and whisk in the sour cream. Do not let the sauce boil. Return the vegetables and chicken to pan and simmer until heated through.

Ingredients you will need

Sour Cream