Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Chicken Stroganoff

    Source of Recipe


    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




previous page | recipe circus home page | member pages
mimi's cyber kitchen |