CHICKEN STROGANOFF

from Jamie O'Neal & Lorianne Crook

Adapted from a recipe from Dr. Diana Schwarzbein

Ingredients:	1 1/2 pounds boneless, skinless chicken breast Freshly ground black pepper 1 1/2 tablespoons pure-pressed monounsaturated vegetable oil (like canola) 3 ½ tablespoons unsalted butter, divided 1 medium finely sliced onion 1 minced garlic clove 1 tablespoon flour 1 cup heated chicken stock, low sodium 2 teaspoons Dijon mustard 1 cup whole sour cream 1 tablespoon sherry (use more or less depending on your taste) 1 tablespoon minced fresh parsley, for garnish

Directions:	1. Cut chicken into thin diagonal strips about 1 1/4 inch thick. Season with pepper. 2. In large, heavy skillet, heat oil over medium-high heat. When oil is hot quickly brown meat on both sides. Remove from pan and keep warm. 3. Drain fat from pan, if there is any. Add 2 Tablespoons butter and melt over medium-high heat. When butter is hot and bubbly, add onion and garlic and saute until softened, about five minutes. Spoon over reserved chicken. 4. In large saucepan, melt remaining 1 ½ Tablespoons butter over medium-high heat. When butter is hot and bubbly, add flour & whisk until blended. Cook 1 minute, stirring constantly. 5. Add hot chicken stock and continue whisking until well blended & thickened. Stir in mustard, sour cream and sherry. Heat until smooth and well mixed, about 3 minutes. 6. Add meat and onion mixture and heat through. Taste and adjust seasonings, adding a bit more sherry or pepper if you wish. Sprinkle with minced parsley. Serve over steamed brown rice, or noodles if you prefer. The brown rice is healthier. Even my husband likes it! NOTE: I love Beef Stroganoff and have a great recipe from Dr. Diana Schwarzbein, who was a guest on our TV show. She believes in cooking with real, whole foods like sour cream, garlic, brown rice, and lean beef. Jamie told me she often uses chicken in her stroganoff. I tried it and thought it was pretty good...but not as good as the beef...UNTIL I got the idea to add a touch of sherry to the cream sauce. OH MY GOODNESS! That made it great! So this is the recipe that Jamie and I came up with, using Dr. Schwarzbein's recipe as our base. We hope you like it as much as we do. You can find more of Dr. Schwarzbein’s books and cookbooks in your local bookstore.

Ingredients:

1 1/2 pounds boneless, skinless chicken breast
Freshly ground black pepper
1 1/2 tablespoons pure-pressed monounsaturated vegetable oil (like canola)
3 ½ tablespoons unsalted butter, divided
1 medium finely sliced onion
1 minced garlic clove
1 tablespoon flour
1 cup heated chicken stock, low sodium
2 teaspoons Dijon mustard
1 cup whole sour cream
1 tablespoon sherry (use more or less depending on your taste)
1 tablespoon minced fresh parsley, for garnish

Directions:

1. Cut chicken into thin diagonal strips about 1 1/4 inch thick. Season with pepper.

2. In large, heavy skillet, heat oil over medium-high heat. When oil is hot quickly brown meat on both sides. Remove from pan and keep warm.

3. Drain fat from pan, if there is any. Add 2 Tablespoons butter and melt over medium-high heat. When butter is hot and bubbly, add onion and garlic and saute until softened, about five minutes. Spoon over reserved chicken.

4. In large saucepan, melt remaining 1 ½ Tablespoons butter over medium-high heat. When butter is hot and bubbly, add flour & whisk until blended. Cook 1 minute, stirring constantly.

5. Add hot chicken stock and continue whisking until well blended & thickened. Stir in mustard, sour cream and sherry. Heat until smooth and well mixed, about 3 minutes.

6. Add meat and onion mixture and heat through. Taste and adjust seasonings, adding a bit more sherry or pepper if you wish. Sprinkle with minced parsley. Serve over steamed brown rice, or noodles if you prefer. The brown rice is healthier. Even my husband likes it!

NOTE: I love Beef Stroganoff and have a great recipe from Dr. Diana Schwarzbein, who was a guest on our TV show. She believes in cooking with real, whole foods like sour cream, garlic, brown rice, and lean beef. Jamie told me she often uses chicken in her stroganoff. I tried it and thought it was pretty good...but not as good as the beef...UNTIL I got the idea to add a touch of sherry to the cream sauce. OH MY GOODNESS! That made it great! So this is the recipe that Jamie and I came up with, using Dr. Schwarzbein's recipe as our base. We hope you like it as much as we do.

You can find more of Dr. Schwarzbein’s books and cookbooks in your local bookstore.