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Name: Chicken Stroganoff (Heape)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 5 Skinless boneless chicken; 1 c Chicken broth; heated; 1/2 lb Mushrooms sliced; Salt and pepper; 1/3 c Dry white wine; 4 1/2 c Rice cooked; 1 tb Dijon mustard; 1 tb Dry white wine; 1/2 c Sour cream; 3 tb Butter; 1 tb All-purpose flour; Chopped fresh parsley; 1 md Onion; sliced

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INGREDIENTS

5 Skinless boneless chicken
1 c Chicken broth; heated
1/2 lb Mushrooms ; sliced
Salt and pepper
1/3 c Dry white wine
4 1/2 c Rice ; cooked
1 tb Dijon mustard
1 tb Dry white wine
1/2 c Sour cream
3 tb Butter
1 tb All-purpose flour
Chopped fresh parsley
1 md Onion; sliced

Servings

INSTRUCTIONS

Season chicken with salt and pepper. Melt 2 tablespoons of the butter in large skillet over medium heat. Add chicken and cook until opaque, stirring occasionally, about 5 minutes. Transfer to serving dish. Cover and keep warm. Add onion and mushrooms to skillet and cook until light brown, stirring frequently, about 6 to 8 minutes. Add to chicken dish. Keep warm. Melt remaining butter in small saucepan over medium-low heat. Add flour and stir 3 minutes. Whisk in broth and wine and stir vigorously until sauce is thickened and smooth, about 5 minutes. Stir in sour cream, mustard and 1 tablespoon wine. Heat sauce until warmed through, about 3 minutes. Do not boil! Pour over chicken. Top with parsley and serve with rice. May also be served with noodles. Post and Courier, Charleston, SC, Sunday, October 20, 1996. From the Web! http://www.charleston.net; mcRecipe via PATh [420 cal/12g fat] - --- Recipe By : Helen Heape, c/o Charleston Post and Courier Posted to MC-Recipe Digest V1 #253 Date: Sun, 20 Oct 1996 17:14:10 -0700 (PDT) From: patH

NOTES

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Chicken Stroganoff (Heape)

5 Skinless boneless chicken
1 c Chicken broth; heated
1/2 lb Mushrooms sliced
 Salt and pepper
1/3 c Dry white wine
4 1/2 c Rice cooked
1 tb Dijon mustard
1 tb Dry white wine
1/2 c Sour cream
3 tb Butter
1 tb All-purpose flour
 Chopped fresh parsley
1 md Onion; sliced

Season chicken with salt and pepper. Melt 2 tablespoons of the butter in  large skillet over medium heat. Add chicken and cook until opaque, stirring  occasionally, about 5 minutes. Transfer to serving dish. Cover and keep  warm.  Add onion and mushrooms to skillet and cook until light brown, stirring  frequently, about 6 to 8 minutes. Add to chicken dish. Keep warm.  Melt remaining butter in small saucepan over medium-low heat. Add flour and  stir 3 minutes. Whisk in broth and wine and stir vigorously until sauce is  thickened and smooth, about 5 minutes. Stir in sour cream, mustard and 1  tablespoon wine. Heat sauce until warmed through, about 3 minutes. Do not  boil!  Pour over chicken. Top with parsley and serve with rice. May also be served  with noodles.  Post and Courier, Charleston, SC, Sunday, October 20, 1996. From the Web!  http://www.charleston.net; mcRecipe via PATh [420 cal/12g fat] - ---  Recipe By     : Helen Heape, c/o Charleston Post and Courier    Posted to MC-Recipe Digest V1 #253    Date: Sun, 20 Oct 1996 17:14:10 -0700 (PDT)    From: patH <phannema@wizard.ucr.edu>

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Nutrition

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Serving Size: 1 Serving (661g)
Recipe Makes: 6 Servings

Calories: 689
Calories from Fat: 108 (16%)

Amt Per Serving		% DV

	Total Fat 12g	16 %
	Saturated Fat 6.1g	30 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 1.3g
Cholesterol 71.7mg		22 %
Sodium 233.9mg		8 %
Potassium 413mg		11 %
Total Carbohydrate 113.4g		33 %
	Dietary Fiber 5.6g	23 %
	Sugars, other 107.7g
Protein 27.2g		39 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 689

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