Archives for January 19, 2010

There are a lot of ingredients, but most I already had lying around. Went to Whole Foods to pick up some fresh veggies and had some chicken in my freezer I laid out in the am to defrost. I followed the recipe pretty accurately (not super confident with my cooking skills yet), and the dish came out great and is definitely something I will make again.

Ingredients

2 tablespoons olive oil

3 medium yellow onions, thinly sliced into rings

1 green pepper, seeded and thinly sliced

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

8 ounces (15 medium) button mushrooms, thinly sliced

4 boneless, skinless chicken breasts, cut into 1/2-inch-thick strips

1 cup dry white wine

1 cup reduced-sodium chicken broth

2 tablespoons barbecue sauce

1 teaspoon Worcestershire sauce

2 tablespoons Dijon mustard

1 teaspoon hot sauce

1/2 cup sour cream

Served over: egg noodles

To start, gather your ingredients for a group picture

Chop the onions into rings

Get the green pepper ready

Chop those into small strips

The chicken also gets cut into small strips

Cook the onions for about 8 minutes in a tablespoon of olive oil (until softened)

Add peppers and mushrooms

(and 1/2 tsp. salt, 1/4 tsp. of pepper)

Cook approx 6 minutes, until mushrooms give up liquid and are tender

Remove veggies and place in collander (save the liquid)

Cook chicken (seasoned w/ 1 tsp. salt and 1/4 tsp. pepper)

Pour the wine, chicken broth and veggie liquid into pan and bring to a boil

Add the BBQ sauce, mustard, Worcestershire, and hot sauce

Whisk until smooth

Bring to a boil and let the liquid reduce by half

Reduce heat and whisk in the sour cream

Return chicken and veggie to pan

Simmer until heated through

I put this dish over egg noodles

(but you can choose any type of pasta or rice)

YUM!