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Georgia Cooking

Chicken Stroganoff

Leftover turkey may be substituted for chicken.

1/2 pound boneless, skinless chicken breast, cooked and shredded

1 tablespoon margarine

1 cup sliced onion

8 ounces sliced fresh mushrooms

1/2 teaspoon garlic powder

2 tablespoons all–purpose flour

1 cup chicken broth

1/2 cup white wine

1/2 cup low fat mayonnaise

1 – 2 tablespoons lemon juice, to taste

salt to taste

white pepper to taste

Hot cooked rice, noodles, or toast

Sauté mushrooms and onions in 1 tablespoon margarine until mushrooms are tender and onions transparent. Stir in chicken and garlic powder. Set aside.

Melt 1 tablespoon margarine in a medium saucepan; whisk in flour until smooth.

Gradually stir in chicken broth and white wine. Cook until thickened. Whisk in mayonnaise and cook until thick and creamy. Stir in lemon juice, salt and pepper to taste. Stir in chicken and sautéed vegetables. Heat until mixture is bubbling. Serve over hot cooked rice, noodles, or toast.  Yield: 4 servings.

Gene Delapenia
Harlem, Ga.

Testing note: Substitute sour cream for mayonnaise and heat just until bubbling.