CHICKEN STROGANOFF WITH RICE NOODLES
INGREDIENTS: 4 CUPS COOKED SHREDDED OR CHOPPED CHICKEN, 8 CLOVES GARLIC, 1 ONION, 1 POUND MUSHROOMS, 2 TBS BUTTER, 2 TBS OLIVE OIL, 2 CUPS CHICKEN BROTH, 1/2 CUP WHITE WINE, 1 TSP PAPRIKA, ONION POWDER, GARLIC POWDER AND SALT, 1 TBS PEPPER & PARSELY, 1/2 CUP SOUR CREAM, 1 TBS WORCHESTIRE SAUCE, 1 TBS DIJON MUSTARD, 1/2 TSP CAYENNE (OPTIONAL)
7 OUNCES THAI RICE NOODLES
GARNISH: FRESH CHIVES
SERVES 4
CHOP THE ONIONS, GARLIC & SHROOMS AND SAUTE FOR 10 MINUTES IN THE BUTTER AND OIL, ADD EVERYTHING BUT THE CHICKEN AND SOUR CREAM AND COOK FOR 10 MINUTES, ADD THE CHICKEN AND SOUR CREAM ON A MEDIUM LOW SETTING UNTIL HEATED THROUGH.
COOK THE THAI NOODLES AS PER THE DIRECTIONS, DRAIN AND ADD TO THE SAUCE.
TOP WITH CHIVES AND ENJOY!!!
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