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Chicken Stroganoff




Source of Recipe


unknown
CHICKEN STROGANOFF

2 large whole chicken breasts,
de-boned and skinned
2 T. all-purpose flour
1/2 tsp. salt
1/4 tsp. freshly-ground pepper
4 tsp. butter
4 tsp. minced shallots, thinly sliced
3/4 lb. fresh mushrooms, sliced
1/2 C. dry white wine
1 T. paprika
2 C. sour cream (at room temperature)
1 1/2 tsp. Worcestershire sauce
1/2 tsp. beef bouillon powder

Slice chicken into julienne strips about 3 inches by 1/4 inch. Combine flour, salt and pepper in a bag. Add chicken and shake to coat. In a skillet sauté chicken in butter over medium-high heat just until golden and tender. Remove to a serving dish and keep warm.

Add shallots, mushrooms and wine to the skillet. Cook, stirring, until liquid disappears. Reduce heat to low. Stir in paprika, sour cream, Worcestershire sauce and beef bouillon powder. Season to taste with salt and pepper. Heat sauce and pour over chicken