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Solo Chicken Breasts Stroganoff Style RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This is one of the 'Solo' series recipes provided by Bill Hilbrich from Saint Cloud, Minnesota.


1 large (4 - 6 Ounce) skinless, boneless Chicken Breast
1/3 of a Bell Green Pepper, stem and seeds removed
1/3 cup of sliced and/or diced onion
1/2 of a small can ( 4Ounce size) of mushroom pieces and stems
2 tablespoons of butter
1 teaspoon ground nutmeg
2 tablespoons of sour cream
1/2 teaspoon salt
1/2 teaspoon of ground pepper
1/2 cup of white wine

  • 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.

Serves 1

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