Champagne Chicken Stroganoff
30 minutes
Serves: 4
This version of stroganoff—which most often is made with beef and takes much longer to cook—is elegant enough for a New Year’s celebration but won’t take you away from the party. Using a nice pour of champagne, which is similar to cooking with a slightly sweet white wine, adds a fun twist that fits the season.
Ingredients
- 2 tablespoons butter
- 2 to 3 (14 ounces) Just Bare Skinless Chicken Breasts
- Coarse salt and freshly ground pepper
- 8 ounces fresh mushrooms (button, crimini, or shiitake), sliced
- 1/4 cup chopped green onion
- 2 cloves garlic, finely chopped
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup dry champagne or chardonnay
- 1 cup low-fat sour cream
Instructions
- Melt 1 tablespoon butter in large skillet over medium-high heat. Season chicken with salt and pepper; sauté about 8 minutes, turning once, until golden brown and no longer pink in center. Cook to internal temp of 165°F. Remove to plate; tent with foil.
- Melt remaining 1 tablespoon butter in skillet; add mushrooms, onion, and garlic. Saute about 5 minutes or until tender. Stir in flour; cook 1 minute. Pour in broth and champagne; simmer 3 minutes or until sauce thickens. Mix in sour cream until well blended.
- Serve chicken sliced, with sauce spooned over.