Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Garlic Chicken Stroganoff




Source of Recipe


unknown


List of Ingredients




2 each boned and skinned chicken breasts -- chopped
1 teaspoon olive oil
1 each onion -- chopped
1 package egg noodles, 16 oz
2 teaspoons garlic -- minced
2 tablespoons cooking wine
1 can cream of mushroom soup
1 teaspoon Worcestershire sauce
2/3 cup sour cream
1 pinch black pepper -- to taste


Recipe



Heat olive oil in skillet, add the chopped onion. Saute until onion
is tender, then add garlic. Cook over medium heat for a few minutes
and then add the chopped chicken breasts. Cook the chicken breasts
until done (no longer pink), about 6 minutes.
Boil water in large pan, cook egg noddles according to directions on
bag, once done drain and keep warm.
When the chicken is done, add the cooking wine and cook for a few
minutes more.
Add mushroom soup, reduce the heat to medium-low and stir until well
combined. Add the Worcestershire sauce and sour cream. Add black
pepper to taste. Cook until sauce is heated through, serve over hot
egg noodles.
Serves: 2