Chicken Stroganoff

Ingredients

• 1 large chicken breast, skinned and boned
• 4 tbsp flour
• 1 tsp salt
• 5 tbsp margarine
• ½ cup minced onion
• ¾ cup mushrooms, thinly sliced
• 1 tbsp tomato paste
• 1½ cup chicken broth
• ⅔ cup sour cream
• 1 tbsp dry sherry
• dash pepper
• hot cooked noodles

Method

1. Pound the chicken lightly to flatten; cut across the grain into 2 by 1/2-inch strips. In a small plastic bag mix 1 tablespoon flour and 1/2 teaspoon salt. Add the chicken and shake to coat.
2. Heat 3 tablespoons butter and quickly saute the chicken on all sides until golden; remove. Add the onion to the pan and saute. Add the mushrooms and cook until just tender. Remove from the pan.
3. Melt the remaining 2 tablespoons butter and stir in the remaining 3 tablespoons flour. Cook about 3 minutes, stirring until browned. Stir in the tomato paste and broth; heat until thick.
4. Return the chicken and mushroom mixture to the pan. Stir in the sour cream, sherry, 1/2 teaspoon salt and pepper. Do not boil. Serve over hot noodles.

Notes

Serve with tossed salad and hot vegetables. Serves 4. From Rosauers (Main Dishes MD-48).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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