Chicken Breasts Stroganoff Style
first came into existence back in May 2000. Seems a
long time ago now!
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.
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.
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.
is one of the 'Solo' series recipes provided by Bill
Hilbrich from Saint Cloud, Minnesota.
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
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
the onion and mushrooms in butter until the onion
is nearly transparent.
the chicken breast and the bell pepper into thin slices
and add along with the nutmeg and salt.
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.
over cooked rice or pasta.
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