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Chicken Enchiladas, Chicken Stroganoff and Pineapple Chicken Rice
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Ingredients:
3 Tbs. olive oil
1 large onion, thinly sliced
1 Tbs. all-purpose flour
3 cups mushrooms, quartered
1 tsp. Worcestershire sauce
1/3 cup beef broth
1 cup sour cream
Salt and black pepper to taste
4 cooked chicken breasts, cut into bite-size pieces
4 cups warm cooked pasta
Parsley, chopped
Preparation:
In a pan over medium heat, saute onions in olive oil until translucent. Stir in flour. Add mushrooms, Worcestershire sauce, beef broth, sour cream, salt, pepper and chicken breasts. Stir to blend. Cook until sauce is smooth and thickened, then pour over pasta, and garnish with chopped parsley. Serve immediately.
Yield: 4 servings We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
The Artful Chicken
Model: 1584790229
Author: Linda Arnaud
(April, 2001)
Stewart, Tabori & Chang
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