Email to Thomas Family      

Recipe Categories: PLThomas's HOME PAGEAmerica39sTestKitchen AmericanHeartAssoc APPETIZERS babysnacks BEVERAGES BobofQVC BREAD BREAKFAST CAKESandPIES caliving CANDY CASSEROLES ChiliRecipestotry ChristinaFerrare COOKIES CookingLight CROCKPOT DESSERTS EGGS EllieKrieger ETHNIC FISHandSEAFOOD FRUIT Giada GlutenFreeNutFree HealthyEating HealthyRecipes INAGARTENRECIPESTOTRY innkeepers JessicaSRecipes LowCarb LowCarbLowSugar LOWFAT MARINADES Martha39s MEATS MelissaD Oprah39sGuests Oprahcom PamperedChef PASTA PASTRIES PioneerWomen PIZZA POULTRY PressureCooker RICE SALADandDRESSING SamtheCookingGuy SANDWICHES SAUCES ScottoFamilyRecipes SNACKS SOUPSandSTEWS tempfileprintthis TheGreatPaula TrishaYearwood TylerFlorence VEGETABLES VEGETARIAN WeightWatchers WholeFoods WithSpirits WVrecipes

Chicken Stroganoff




Source of Recipe


Bob Bowersoxs QVC


List of Ingredients




Makes about 4 servings.
4
boneless, skinless breasts, pounded flat between 2 pieces of waxed paper, cut into 1" wide strips
3-4
tablespoons olive oil
1
large onion, thinly sliced
8
ounces of mushrooms, cleaned and sliced
1-1/4
cups sour cream

salt and pepper to taste
1 tablespoon chopped fresh parsley as garnish

Heat 2 tablespoons of the olive oil in a large frying pan and cook the sliced onion slowly over medium heat until softened, but not yet browning. Add the mushrooms and cook until they are golden brown, then remove the onion/mushroom mix and keep warm.

Increase the heat, add the remaining oil and fry the chicken very quickly, almost as if in a wok, in small batches. Each batch should take no more than 3-4 minutes until they are just lightly browned. When all of the chicken is done (you may have to remove the first batch and keep it warm while doing the second), add back the mushrooms and onions, then add whatever salt and pepper you desire.

Stir in the sour cream and bring it all to a boil. Sprinkle with the parsley and serve immediately.

Recipe