Thursday, January 12, 2012

Chicken Stroganauff

Last night my mom and I were talking and she said something about making beef stroganauff for dinner. I was trying to figure out what to make for dinner too, and really needed to start something soon if dinner was going to be on the table at a decent hour. Luckily I had some chicken breasts thawed out, but no inspiration for them. When Mom said she was going to make beef stroganauff, that got my wheels turning. I wondered how the sauce we use would taste on chicken. So I used the stroganauff flavors of sour cream, dill and paprika as a launching point for this dinner. And since all four family members wanted seconds, I say it was a hit.

Chicken Stroganauff
3 chicken breasts
10-15 button mushrooms, sliced
2 cloves garlic, minced
1-2 tbsp butter
3/4 cup white wine or chicken stock
1 cup heavy cream
3/4 cup sour cream
2-3 tsp dill (depending how much your palate likes)
1 tsp paprika

Slice mushrooms and mince garlic. In a large skillet, saute them in butter. While they are sauteing, cut chicken into bit size cubes. Add chicken and cook almost all the way through. Remove everything from the skillet to a bowl. Add wine or chicken stock to deglaze the pan. When most of the alcohol has cooked away or the chicken stock reduces, add heavy cream. Stir for about 10-15 minutes on high until cream thickens. Add dill, paprika, salt and pepper. Reduce heat to medium low and add chicken. Gently cook until chicken is cooked all the way through in the sauce. Do not boil the chicken or it will get tough. When chicken is just cooked through, remove from heat and add sour cream. Stir until incorporated. Serve with pasta, rice or just eat it by itself!

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