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“This recipe came to us via the monthly newsletter from G&M Auto Repair - thanks Kevin!!!”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 lb chicken breast, cut into 1/4 inch chunks
  • 4 tablespoons flour (1 Tbsp to coat meat, 3 Tbsp for sauce)
  • 4 tablespoons butter (divide in half) or 4 tablespoons margarine (divide in half)
  • 3 ounces canned mushrooms, sliced (or 6 oz fresh mushrooms)
  • 12 medium onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon tomato paste (or ketchup)
  • 1 (10 ounce) can chicken stock
  • 1 cup sour cream
  • 2 cups cooked rice or 2 cups noodles
  • salts and spices

Directions

  1. Combine 1 Tbsp flour with salt & spices to taste and dredge the meat.
  2. Heat skillet and melt 2 Tbsp butter, add chicken and brown quickly.
  3. Add mushrooms, onion and garlic and cook for 3 or 4 minutes (onions should be crisp / tender).
  4. Remove the chicken and mushroom/onion/garlic and keep.
  5. Add remaining butter to drippings in teh hot skillet and blend in remaining flour to make a thick paste.
  6. Add tomato paste and chicken stock, then cook over medium/high heat until sauce is thick and bubbly.
  7. Return the chicken and mushroom/onion/garlic to skillet, add cream and cook slowly until heated but not boiling.

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