Solo Chicken Breast Stroganoff Style
"Cooking is a Creative Sport"
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
1
ingredients
- 1 large boneless skinless chicken breast (4-6 Ounce)
- 1⁄3 green bell pepper, stem and seeds removed
- 1⁄3 cup onion, diced
- 1 (4 ounce) can mushroom stems and pieces
- 2 tablespoons butter
- 1 teaspoon nutmeg, ground
- 2 tablespoons sour cream
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper, ground
- 1⁄2 cup white wine
directions
- Saute the onion and mushrooms in butter until the onion is nearly transparent.
- Cut the chicken breast and the bell pepper into thin slices and add along with the nutmeg and salt.
- When the the chicken turns white and the peppers become limp, add the rest of the ingredients and cook over a medium heat until the chicken is completely cooked through, about 10 minutes.
- Serve over cooked rice or pasta.
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Reviews
-
Excellent and very tasty! I did change a few things to cut the calories. Used fresh Crimini mushrooms, non-fat sour cream, and only 1 TBS of unsalted butter. Also, I cut the amount of salt by 50%, and it still was great! Thank you for sharing this recipe! -
Delicious! Made this as directed using Pinot Grigio wine and changed the serving size to four. I added extra sour cream for a little extra creamy texture and was very happy with the result. Also served a glass of Pinot Grigio with our meal. Definitely will make again. -
Creative and delicious. I made enough for 4 servings, and we decided it was the best stroganoff we have had to date. Must be the wine! -
Left out the green pepper and nutmeg due to personal preference, but followed the rest of the recipe exactly. I used a semi-dry riesling for the wine. Great choice for a wonderful meal! Milt
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
