Yankee Plus Dec 2015
TABLE OF CONTENTS
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- Chicken Stroganoff
- 1 lb. Boneless/skinless chicken breasts, cut into strips
- 2 cups sliced mushrooms
- 1 med. Onion, chopped
- 1 can cream of Chicken soup
- 1/2 cup sour cream
- Wide egg noodles, cooked
- 2 TBSP butter
Instructions:In skillet, melt 1 TBSP.butter over med-high heat and cook half the chicken
until juices run clear. Remove from skillet, and repeat with remaining
chicken. Remove from skillet.
In 1 TBSP butter, cook mushrooms and onions til tender and liquid is
evaporated. Stir often.
Add soup and sour cream. Heat to boiling and add chicken. Heat through,
stirring often. Serve over noodles.
A family favorite around here! If you want to dress it up some, add a little
white wine to the mushrooms & onions while they are cooking. Tastes great