When I saw the idea for “chicken” stroganoff in "Crisco Cooking", I immediately liked the idea. However, the recipe called for cooking the chicken far too long (common in older cookbooks), and added tomato paste and Worcestershire sauce to the mixture – which didn’t seem appropriate.
So here’s my version of this idea, based on my favorite recipe from an old Bon Appétit cookbook for beef stroganoff and substituting chicken tenders I had just purchased on sale instead. I used a combination of half heavy cream and half sour cream which I like better – use whichever you have. Just get a velvet coating of flour on your chicken, shake off the excess before sautéing, so you sauce doesn’t get gummy.
This was simply delicious with steamed broccoli and homemade noodles. My husband said we didn’t have to save this recipe just for the blog.
2 pounds Chicken Breast or Tenders-- boneless, skinless, cut in thin strips
1/2 cup Flour, All-purpose
1 1/2 teaspoons Salt
1/8 teaspoon Pepper
1/3 cup Butter
1/2 cup Onion -- halved and sliced
1/4 Cup Butter
1/2 cup Fresh Mushrooms -- sliced
1/4 Cup Sherry -- or white wine
2 cups Sour Cream -- or heavy cream or a combination
Nutmeg -- to taste
Coat chicken strips evenly with a mixture of flour, salt and pepper, shake off excess flour.
Cut chicken breast or tenders into thin slices. Sauté onion in first amount of butter 2 minutes. Add chicken and sauté quickly 3-5 minutes.
Push the chicken and onions aside to edges of pan or remove and keep warm. Add remaining butter and mushrooms, sauté. Add the chicken and onions and season with salt, pepper and a grating of nutmeg.
Deglaze the pan with the sherry or wine. Remove from heat and stir in cream or sour cream. Heat gently, but do not boil, until thickened slightly.
Serve over hot buttered noodles or rice, if desired.