Again it was cool here today, and especially at the beginning of Autumn, I always seem to want quick, but warm and tasty food, and nothing goes together as well as chicken and mushrooms.
This recipe started out as one of my Grams casserole recipes from the early 60’s. It contained 2 cans of condensed cream of mushroom soup. I’m not so much of a fan of those. So, I dissected the recipe, and instead of using the cans of soup, came up with this recipe – which is similar to Grams, but a fresh tasting version. No sodden and spongy mushrooms, or over thickened gelatinous mass of condensed soupy.. stuff. This is the grownup and away from Back Of The Label cooking ..as we call it..lol
The original recipe had this served over some sort of pasta. I actually like it over boiled potatoes, but also like it over rice, even wild rice as this recipe can stand up to it and play with the flavors and texture of the wild rice with ease.
Enjoy!
Chicken & Mushrooms
12 ounces sliced fresh mushrooms
1 medium onion, chopped
1/4 cup butter
2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
1/2 teaspoon minced garlic
1/4 cup all-purpose flour
1 teaspoon salt
1 cup chicken broth
1 cup White Wine (NOT Cooking Sherry or Cooking Wine!! if that’s all you have, use chicken broth or water)
1 cup sour cream
ground black pepper to taste
1 small bunch parsley, coarsely chopped
Melt butter in a large skillet over medium heat. Add onion and mushrooms, and cook until tender. Remove the onions and mushrooms from the skillet with a slotted spoon; set aside in a warm oven (200-225F)
Add chicken pieces to the pan, and sprinkle with garlic. Cook and stir until evenly browned, and cooked through. Remove chicken and add to onions and mushrooms in oven.
Whisk the flour and salt into the pan drippings until smooth. (Note: if there are not enough ‘drippings’ add 2 tablespoons butter and 1/4 cup chicken stock, bring to a low simmer and then add flour and salt).
Gradually whisk in the chicken broth and wine, and simmer over low heat until slightly thickened. Stir in sour cream and return the mushrooms, onion and chicken to the pan. Warm until heated through.
Serve over linguini, boiled potatoes, or rice. Sprinkle the parsley over top, and serve.
This sound just like the casserole my mom made for us when we were little!! I think I’ll try it and give it to my hubby…lol. He’ll LOVE it !!!!
It probably is that same casserole — I swear my mother made it all the time, albeit with a can of cream of mushroom soup. If you liked that version, you’ll really like this one a lot, too. My son would have me make this 2-3x a week…if I let him…lol
LM
Your’s is the intelligent aprpcoah to this issue.
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this looks absolutely lovely, and except for the flour to thicken, doable by someone like me who is restricted to a ketogenic diet. Soooo – only one substitution is necessary – Expert Foods nifty product not/Starch!
http://www.expertfoods.com/notStarch.php
Disclaimer – I don’t know Barbara personally, though we were on the same low-carb mailing list for years, and I did beta test this product. I don’t get anything out of recommending it, neither, except happy feelings.
It’s well worth taking a look at the product line – she’s a food scientist by profession, a Kosher cook, and an all round nice human being.
With rain and dark and gloom all over Northern California lately, I think I am going to try this lovely updated version of a standard from my childhood. Thanks, LM!
I think my version of this from back in the early 70s had peas and carrots (canned of course) in addition to the mushroom soup. I remember when we used to think these “time saving” canned short cuts were our saviour. Of course that was also the early days of the super mom… trying to learn how to balance work, children and ALL the housework.
I’m also glad to see an alternative to the plain chicken breast and rice routine of the health conscious. I miss the sauciness of the old time casseroles, even if they were from the can.
This one is going on my menu for the week!