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Ground chicken stroganoff
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Source:
| 1 lb | fresh ground chicken |
| 1/2 cup | chopped onion |
| 1/8 teaspoon | garlic powder |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | pepper |
| 2 tablespoons | flour |
| 1 cup | chicken broth |
| 1 (10 3/4 ounce) can | cream of mushroom soup |
| 1 (4 ounce) can | mushroom stems and pieces, drained (I use fresh) |
| 1/2 cup | sour cream |
| 1 tablespoon | tomato paste, (optional) |
| chopped parsley |
Directions:
1
Heat a large skillet over medium heat. Add chicken and break into small crumbles; add onion, garlic powder, salt and pepper. Cook 6 to 8 minutes or until chicken is no longer pink.
2
Blend soup, broth, mushrooms, flour aqnd tomato paste: add to skillet. Heat until bubbly, stirring frequently. Reduce heat and simmer for about ten minutes, stirring frequently. Stir in sour cream and heat through.
3
Sprinkle with parsley and serve over rice or pasta.
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