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Chicken Stroganoff
  • 5 skinless boneless chicken breast diced
  • Salt and pepper
  • 3 tablespoons butter
  • 1 medium onion sliced
  • 1/2 pound mushrooms sliced
  • 1 tablespoon flour
  • 1 cup chicken broth heated
  • 1/3 cup dry white wine
  • 1/2 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dry white wine
  • Chopped fresh parsley
  • rice cooked
  1. Season chicken with salt and pepper.
  2. Melt 2 tablespoons of the butter in large skillet over medium heat.
  3. Add chicken and cook until opaque, stirring occasionally, about 5 minutes.
  4. Transfer to serving dish.
  5. Cover and keep warm.
  6. Add onion and mushrooms to skillet and cook until light brown, stirring frequently, about 6 to 8 minutes.
  7. Add to chicken dish. Keep warm.
  8. Melt remaining butter in small saucepan over medium-low heat.
  9. Add flour and stir 3 minutes.
  10. Whisk in broth and wine and stir vigorously until sauce is thickened and smooth, about 5 minutes.
  11. Stir in sour cream, mustard and 1 tablespoon wine.
  12. Heat sauce until warmed through, about 3 minutes.
  13. Pour over chicken.
  14. Top with parsley and serve with rice.

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