Chicken Stroganoff Recipe

I use to really enjoy Beef Stroganoff but since we stopped eating beef I wanted to make a chicken version-this is quite tasty and I don't miss the beef:) Worthy of a company gathering.

                        Chicken Stroganoff Recipe

Ingredients:

2-3 Boneless skinless chicken breasts-cut into tenders

3 shallots-diced

1 package of mushrooms-small sliced med-thin

1 garlic clove minced

3 tbsp. butter

¼ tsp. sale

1/8 tsp. pepper

2 Tbsp. Flour

½ cup chicken broth

½ cup white wine

½ tub Knorr chicken stock

1 can cream of mushroom soup

½ cup sour cream

3 Tbsp. chopped flat leaf parsley

12 oz. wide Egg Noodles

1/4 cup shaved Parmesan cheese

Directions:

Bring a large pot of salted water to a boil. Add egg noodles and cook as label directs and drain-set aside.

Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add the shallot and garlic until slightly soft-about 2 minutes. Add the mushrooms and cook until golden browned. Add the remaining butter, chicken, flour and salt and pepper. Cook, stirring until the chicken browns on both sides. Take chicken out and slice thinly-then in half on an angle. This will give you a taste of chicken with almost every bite.. Add chicken back to skillet.

I a medium bowl combine Broth, ½ tub of stock, wine and mushroom soup-mix well. Add to skillet bringing it to a gentle simmer cook until thickened stirring often. Stir in sour cream and 2 Tbsp. of parsley.

Serve over egg noodles and top with a sprinkle of parsley and shaved Parmesan cheese. Goes well with a crusty breadJ Enjoy!