 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
This recipe came to us via the monthly newsletter from G&M Auto Repair - thanks Kevin!!! Ingredients:
1 lb chicken breast, cut into 1/4 inch chunks |
4 tablespoons flour (1 tbsp to coat meat, 3 tbsp for sauce) |
4 tablespoons butter (divide in half) or 4 tablespoons margarine (divide in half) |
3 ounces canned mushrooms, sliced (or 6 oz fresh mushrooms) |
1/2 medium onion, chopped |
1 garlic clove, minced |
1 tablespoon tomato paste (or ketchup) |
1 (10 ounce) can chicken stock |
1 cup sour cream |
2 cups cooked rice or 2 cups noodles |
salts and spices |
Directions:
1. Combine 1 Tbsp flour with salt & spices to taste and dredge the meat.
2. Heat skillet and melt 2 Tbsp butter, add chicken and brown quickly.
3. Add mushrooms, onion and garlic and cook for 3 or 4 minutes (onions should be crisp / tender).
4. Remove the chicken and mushroom/onion/garlic and keep.
5. Add remaining butter to drippings in teh hot skillet and blend in remaining flour to make a thick paste.
6. Add tomato paste and chicken stock, then cook over medium/high heat until sauce is thick and bubbly.
7. Return the chicken and mushroom/onion/garlic to skillet, add cream and cook slowly until heated but not boiling.
|
|