Total Time
Prep 30 mins
Cook 30 mins

From Real Simple Magazine (June 2005)

Ingredients Nutrition


  1. Heat 1 tablespoon of the oil in a large saucepan over medium heat.
  2. Add the onions and cook, stirring frequently, until soft, about 8 minutes.
  3. Add the green pepper, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the mushrooms.
  4. Continue cooking until the mushrooms give up their liquid, about 6 minutes, and are tender.
  5. Place the vegetables in a colander, reserving both vegetables and liquid. There should be about 1/2 a cup of liquid.
  6. Return pan to heat and add the remaining 1 tablespoon of oil.
  7. Season the chicken with the remaining 1 teaspoon of salt and 1/4 teaspoon of pepper.
  8. Cook the chicken in batches until golden brown and cooked through, about 5 minutes; add it to the vegetables.
  9. Pour the wine, broth, and vegetable liquid into the pan and bring to a boil; loosen any brown bits stuck to the pan and let cook in the sauce.
  10. Add the barbecue sauce, Worcestershire, mustard, and hot sauce; whisk until smooth.
  11. Boil until the liquid has reduced by half, or about 1 1/4 cups, and has slightly thickened.
  12. Reduce heat and whisk in the sour cream. Do not let the sauce boil.
  13. Return the vegetables and chicken to pan and simmer until heated through.
  14. Serve over rice, pasta, or toast.
Most Helpful

Made this for the first time a few nights ago...Hubby loved it so much i'm making it again! The sauce is great!

sometimechef January 30, 2010

Excellent! I made this yesterday and served it over noodles. The only thing I would do different is to eliminate the barbecue sauce and add a bit of flour to thicken the broth. It is a keeper - thanks for sharing!

Materialmom October 16, 2006

REALLY good flavour, enjoyed a lot by both of us. I followed the directions exactly, except after I cut the second medium onion, I thought that it seemed like a lot of onions, and I like onions! So I only put two in, and even two seemed like way too much. Next time I make it (yes, there definitly will be a next time), I will use just one large onion. I also added a full package of sliced, washed mushrooms (which is more than the 15 mushrooms the recipe calls for.)When I was supposed to get liquid from the vegetables to reserve, I got none. This didn't seem to diminish the flavour in any way though. Thanks for sharing this wonderful recipe!

esm4877 January 29, 2006