Chicken Stroganoff II

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 1/2 pounds chicken breasts, diced
• 1 teaspoon dried thyme
• 1 tablespoon Worcestershire sauce
• 1 teaspoon mustard powder
• 1/2 cup white wine
• 1 cup chicken stock
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup sour cream
• Chopped parsley, for garnish

Directions

1. Heat the oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2 minutes.
2. Add the mushrooms and cook for 5 minutes, stirring occasionally.
3. Add the chicken and cook for 5 minutes, stirring occasionally.
4. Add the thyme, Worcestershire sauce, mustard powder, and white wine and stir to combine. Cook for 5 minutes, stirring occasionally.
5. Add the chicken stock and bring to a boil. Reduce the heat and simmer for 10 minutes.
6. In a small bowl, combine the butter and flour. Stir to combine and add to the skillet. Cook for 5 minutes, stirring occasionally.
7. Add the sour cream and stir to combine. Cook for 2 minutes, stirring occasionally.
8. Garnish with parsley and serve.

Interesting Facts

• Stroganoff is a popular dish in Russia, and the name comes from a 19th century Russian diplomat.
• The original recipe used beef instead of chicken.
• The original recipe also called for mustard and Worcestershire sauce, which give the dish its unique flavor.