A cheaper and tasty twist on Beef Stroganoff, this birdy entree is plucked from The 99 Cent Chef's nest of recipes. Try it and see how much scratch you save! And visit my cooking blog for cheap ingredients, recipe text & photos: [ Ссылка ]

Ingredients
1/2 to 1 whole chicken breast - cubed into bite-sized pieces. Okay, to use dark meat -- it's harder to remove from the bone, but on the plus side, dark meat is cheaper.
4 tablespoons sour cream - lite or regular. Add more or less to taste.
1 cup white wine - optional. Okay to substitute with water, vegetable, or chicken stock (or, a bouillon cube dissolved in one cup of water.)
5-ounce package of mushrooms - halved. I used brown Crimini, okay to use any local mushroom on sale.
1 whole small onion - white or yellow, chopped.
1 tablespoon of Dijon mustard - or regular mustard.
1 tablespoon of oil for sauteing chicken.
Salt and pepper to taste
*Serve with Egg Noodles, pasta, rice, or steamed vegetables.

Directions
Remove chicken and chicken skin from the breastbone. Okay to discard skin, although I like to sautee it with the chicken meat for extra flavor (I would discard skin after the meat is lightly browned.) Slice chicken meat into bite-sized cubes. Breast meat is easy to remove, just slice down the length of the center breastbone, and see how nicely the meat comes off.

Heat a large saute pan or pot to medium heat, and add oil. Cook chicken breast until lightly browned - no need to overcook it, as chicken breast dries out easily. Cook for about 5 minutes, depending on heat. You will finish cooking it at the last step when the wine and sour cream are added.

While the chicken is cooking, chop onion and mushrooms. I like to chop mushrooms in half, leaving the pieces large and meaty.

Remove chicken after about five minutes, and add onions and mushrooms to the pan. Add a teaspoon of oil if necessary. Cook for about 5-8 minutes, until onions are starting to lightly brown and caramelize.

After the onions and mushrooms are softened, return the cooked chicken to the pan. Deglaze the pan with one cup of white wine, chicken or vegetable stock. Scrape the tasty caramelized bits from the bottom of the pan.

Salt and pepper to taste (I would use very little salt if you use a chicken bouillon cube.)

Add 4 heaping tablespoons of sour cream, mixing well. Finally, add a tablespoon of Dijon mustard or a teaspoon of dried mustard.

Allow Stroganoff sauce to heat up to a low simmer - don't boil sauce or sour cream may curdle and separate. Cook at low/medium heat for about 5-10 minutes until the chicken heats up and finishes cooking. It's done when the largest chicken piece is cooked through -- just slice it into a piece to make sure there is no pink or red color.

Stroganoff is traditionally served over egg noodles, but white or brown rice is okay, too. I've also tried it over steamed veggies.

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