Darrin's Chicken Stroganoff
entrees
This recipe was submitted by Chris Rudd. Here's what she said "Here is a recipe created by one of my favorite cousins on my dads side. His name is Darrin Kelly Ketter. Darrin graduated from Marion High School, Marion Iowa and from Kansas City Art Institue. He has managed large historic mansions and large apartment complexes, free lanced as an artist and began a career in real estate (2004). He and his friend Christian reside in Berkeley California."
Ingredients
- 8 oz. dried egg noodles or 16 oz. fresh egg noodles
- 4 oz. Crimini button mushrooms, cut into small pieces
- 1/2 yellow onion, diced
- 1 lb. boneless chicken breast, cut into thin strips
- 2 tsp. chicken bouillon or 2 cubes
- 1 (8-oz.) pkg cream cheese
- 1 T. fresh chopped parsley (set aside for garnish)
- 1 garlic clove
- 1/2 tsp. dried sage
- 1/4 tsp. dried rosemary
- 1/4 tsp. dried tarragon
- 1/2 tsp. fresh black pepper
- 8 oz. milk or cream
Instructions
Step 1
In a large soup or pasta pot boil the egg noodles until al dente (almost done). Meanwhile, in a medium sauté pan, sauté the mushrooms, garlic and onions in a small amount of olive oil or butter until the onions are translucent.
Step 2
Add the strips of chicken and cook until almost done (do not brown). Add the herbs, bouillon and black pepper and allow them to cook with the chicken for a minute or two. Add the cream cheese and allow to melt into a sauce, stirring constantly.
Step 3
Add milk a little at a time and stir into sauce to think the mixture and stir until bubbly (do not use all of the milk if you prefer a thicker sauce).
Step 4
Once the mixture is the consistency of your preference, spoon over the egg noodles and top with parsley. Makes 4 servings.