This dish, while inspired by Stroganoff, is a variation of it. I had never had this dish before and when I made it I found it to be really lovely and hearty. For the Mushrooms
- 3 cups fresh portobella mushroom – sliced
- 2 cups heavy whipping cream
- 2 tablespoons Dijon mustard
- 1/2 cup sour cream
- 1 pinch of salt
- 1/4 cup sliced onions
- 1 tablespoon garlic – minced
- 1 tablespoon butter or olive oil
- 1 sprig fresh thyme
- 3 tablespoons white wine – to deglaze
- 1 tablespoon chives-chopped (garnish)
- On medium heat, in a large skillet, add the butter and garlic and sauté for about 30 seconds.
- Add the mushrooms and thyme and allow it to cook for 3 minutes.
- Add the onions and a pinch of salt and allow it to cook for two more minutes or until the onions are tender.
- Remove from the heat aside on a plate.
- Add the pan back to the stove (do not wash) and deglaze with your wine.
- Add the cream and cook for a minute.
- Add your mushrooms and cook until the liquid has reduced by half.
- Turn off the stove.
- Add the dijon mustard and the sour cream.
- Remove the thyme stems.
- 2 cups diced chicken breast
- 2 tablespoons butter
- 2 tablespoons garlic – minced
- 1 tablespoon parsley – choppped
- 1 teaspoon all purpose seasoning
- salt to taste
- Season your chicken with your salt and garlic and parsley at least 15 minutes before you cook it.
- Now after this, it goes pretty quickly so please make sure you have your all your ingredients on hand.
- Heat a large skillet on high heat. We want a very hot pan!
- Add your butter and garlic.
- Toss in your chicken immediately.
- Maintain this high heat because you want your chicken to brown not steam. It should look like this when finished:
Add the finished chicken and all the garlic bits to your sauce and adjust salt if necessary. For the Noodles 1 pound egg noodles or spaghetti 3 tablespoons butter
- Boil noodles according to packaged instructions.
- Toss with butter.
Add the sauce over a serving of noodles, garnish with chives and enjoy.