Chicken Portobello Stroganoff

Taken from Taste of Home, this recipe is a winner. I did change using chicken chunks in places of the ground chicken.

1 lb of chicken, cut into bite size pieces

12 oz baby portobello mushrooms, or white mushrooms, halved

1 medium onion, chopped

1 tables olive oil

2 garlic cloves, minced

3 tables white wine or chicken broth

2 cups chicken broth (besides the previous amount)

1/2 cup heavy whipping cream

2 tables lemon juice

1/4 teas salt

1/8 teas pepper

1 cup sour cream

Hot cooked egg noodles or white rice

In a large skillet, cook the chicken, mushrooms and onion in oil over medium heat until the meat is done. Add garlic and cook another couple of minutes.

Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Add the broth, cream, lemon juice, salt & pepper. Bring to a boil; cook until liquid is reduced by half.

Reduce heat; gradually stir in sour cream, heat through (do not boil). Serve over noodles or rice. Serve with a salad and fresh asparagus.

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