CHICKEN PORTOBELLO STROGANOFF

Chicken Portobello Stroganoff image

Stroganov used to be a dish of sauteed beef with sour cream in 19th century Russia. This modern chicken and portobello version is the result of having opened the fridge for dinner one night to find nothing much but necessity, the mother of invention. -Katie Rose, Pewaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 pound ground chicken
12 ounces baby portobello mushrooms, halved
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
3 tablespoons white wine or chicken broth
2 cups chicken broth
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup sour cream
Hot cooked egg noodles or pasta

Steps:

In a large skillet, cook the chicken, mushrooms and onion in oil over medium-high heat until meat is no longer pink. Add garlic; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Add the broth, cream, lemon juice, salt and pepper. Bring to a boil; cook until liquid is reduced by half. , Reduce heat. Gradually stir in sour cream; heat through (do not boil). Serve with noodles.

Nutrition Facts : Calories 454 calories, Fat 34g fat (17g saturated fat), Cholesterol 158mg cholesterol, Sodium 739mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.