Altschul Recipe Database: Chicken with Mushrooms and Garlic
Recipe: Chicken with Mushrooms and Garlic
This is a Entree Dish.
Full Recipe: Russian, Polish & German Cooking, p. 123
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1 1/2-2 lbs. boneless, skinless chicken pieces celery 8 oz. mushrooms parsley sour cream
1 1/2 tbsp. olive oil 1 1/2-2 lbs. boneless, skinless chicken pieces 1/2 large onion, finely chopped 2 celery sticks, chopped 1-2 garlic cloves, crushed 8 oz. mushrooms (wild mushrooms for a more traditional dish), in medium slices 1/2 tsp. thyme 1/2 c. chicken broth 1/2 c. dry white wine 1 1/2 tbsp. lemon juice 1 tbsp. chopped fresh parsley 1/4 c. sour cream salt and pepper
Heat the oil in a large pan, over medium-high heat. Liberally salt and pepper the chicken, then brown it in the oil. Add the onions and saute 2-3 minutes. Add celery, garlic, mushrooms, and thyme and saute 3-4 minutes.
Add the broth, wine, lemon juice, and parsley and bring to a simmer. Reduce heat to medium-low and simmer uncovered until much of the liquid has been evaporated, about 20-25 minutes. Remove the chicken and mix in the sour cream to make the sauce. Serve the sauce over the chicken, garnished with a few sprigs of parsley.
(If you desire a thicker sauce, remove the cooked chicken from the pan with tongs, then strain the broth/vegetable mixture to separate the liquid from the vegetables. Add the sour cream to the liquid, and add a slurry made with 1/2 tsp. corn starch. Heat the sauce enough to thicken it; then serve it over the chicken and vegetables.)