Sharon Skarbek from Bend, Ore., was looking for a recipe to make chicken stroganoff. She had misplaced a recipe she had for the dish which came from a package of frozen chicken breast from Trader Joe's. She said she called the market chain but was informed that they no longer had the recipe. Since I did not receive any reader responses to her query and because I know people are always interested in new and different ways to use chicken, I thought this one was worth investigating.
An internet search turned up a wealth of recipes for making chicken stroganoff. Some could even have been made in the crockpot. In the end, I decided to tweak and combine a couple of recipes I found on various sites. In little time, I came up with a dish that my family, kids included, found to be very pleasing and satisfying. It has all the components of a classic stroganoff minus the beef. It's a true comfort dish that I hope is close to what Sharbek had in mind.
REQUESTS: Larry Yunker from St. Augustine, Fla., is looking for a recipe for a Grecian sandwich that he says was similar to a sub, only smaller. When he was in the Army in 1965 stationed at Fort Myer in Arlington, Va., the sandwich was served in the cafeteria at the Pentagon, where he worked at the time.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278. If you send more than one recipe, please put each on a separate piece of paper with your name, address and daytime phone number. Please list the ingredients in order of use and note the number of servings each recipe makes.
Makes: 6 servings
4 boneless, skinless chicken breasts halves
Salt and pepper
1 tablespoon vegetable oil
3 tablespoons butter
1 medium onion, chopped
2 garlic cloves, minced
1/2 pound fresh button mushrooms, sliced
2 tablespoons all-purpose flour
1 cup low sodium chicken broth
1/3 cup dry white wine
1 tablespoon Dijon mustard
1 cup sour cream (OK to use reduced fat)
1 tablespoon minced fresh parsley, for garnish
Rinse chicken and pat dry. Trim any visible fat and season with salt and pepper. Cut into 1-inch chunks.
In a large skillet heat the oil until hot; add the prepared chicken and cook until lightly browned, stirring occasionally, about 5 minutes. Remove from skillet and set aside.
Melt 2 tablespoons of butter in same skillet; add onion, mushrooms and garlic and cook, stirring frequently, until softened but not browned, about 6 to 8 minutes. Remove from skillet and set aside with the reserved chicken.
Melt remaining tablespoon of butter in the same skillet. Add flour and stir for 2 minutes. Whisk in broth and wine and stir vigorously until sauce is thickened and smooth, about 5 minutes. Reduce heat and stir in sour cream and mustard. Add reserved ingredients along with any accumulated juices to skillet. Heat until warmed through. Serve over cooked rice or noodles. Garnish with parsley.Copyright © 2015, The Baltimore Sun