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
Here's the easy-peasy recipe:
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!
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