Chicken Stroganoff

This chicken stroganoff recipe is more versatile than you might think. The smoky, creamy sauce tastes like it’s been simmering on the stove for hours—a flavor you achieve in less than 30 minutes. Serve this over your favorite pasta, rice, or even thick-cut toast for a hearty dinner, and an extra dollop of sour cream won't hurt.

Ingredients

• 2 tablespoons olive oil

• 3 medium onions, thinly sliced

• 1 green pepper, seeded and thinly sliced

• 1½ teaspoons salt

• ½ teaspoon freshly ground black pepper

• 15 medium button mushrooms, thinly sliced

• 4 boneless, skinless chicken breasts, cut into 1/2-inch-thick strips

• 1 cup dry white wine

• 1 cup chicken broth

• 2 tablespoons barbecue sauce

• 1 teaspoon Worcestershire sauce

• 2 tablespoons Dijon mustard

• 1 teaspoon hot sauce

• ½ cup sour cream

Method:

1. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onions and cook, stirring frequently, until soft, about 8 minutes. Add the green pepper, ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the mushrooms. Continue cooking until the mushrooms give up their liquid, about 6 minutes, and are tender.

2. Place the vegetables in a colander, reserving both vegetables and liquid. You should have about 1/2 cup of liquid.

3. Make two batches of the vegetables. One batch you can smoothly grind it to get a creamy paste for your curry base.

4. Return pan to heat and add the remaining 1 tablespoon of oil. Season the chicken with the remaining 1 teaspoon of salt and ¼ teaspoon of pepper. Cook the chicken in batches until golden brown and cooked through, about 5 minutes. Add it to the vegetables.

5. Pour the wine, broth, and vegetable liquid into the pan and bring to a boil.

6. Add the barbecue sauce, Worcestershire, mustard, and hot sauce. Add the vegitable paste you prepared. Whisk until smooth. Boil until the liquid has reduced by half, to about 1½ cups. The liquid should thicken slightly.

7. Reduce heat and whisk in the sour cream. Do not let the sauce boil. Return the vegetables and chicken to the pan and simmer until heated through. Serve over rice, pasta, or toast.

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