CHICKEN STROGANOFF
A light version of the old favorite beef stroganoff - created with ingredients I had on hand. I use a store-bought roasted chicken and it's fast! The dijon/dill combination really make this
Provided by safeharb
Categories Chicken
Time 50m
Yield 1 cup servings, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into bite-size pieces and set aside.
- Melt 2 tablespoons butter in skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes.
- Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes.
- Add broth, then bourbon. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. While simmering, start the noodles (see below) and combine the sour cream and half-and-half.
- Stir in the sour cream mixture and Dijon mustard. Add chicken. Simmer over medium-low heat until meat is heated through, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.
- Noodles:.
- Cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 2 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with chicken and sauce.
Nutrition Facts : Calories 427.9, Fat 14.4, SaturatedFat 6.2, Cholesterol 118.7, Sodium 286.6, Carbohydrate 39.6, Fiber 2, Sugar 5.1, Protein 31.9
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