Prep 30 mins
Cook 30 mins
From Real Simple Magazine (June 2005)
- 2 tablespoons olive oil, divided
- 3 medium yellow onions, thinly sliced into rings
- 1 green bell pepper, thinly sliced
- 1 1⁄2 teaspoons kosher salt, divided
- 1⁄2 teaspoon fresh ground black pepper, divided
- 8 ounces button mushrooms, thinly sliced (about 15)
- 4 boneless skinless chicken breasts, cut into 1/2-inch-thick strips
- 1 cup dry white wine
- 1 cup reduced-sodium chicken broth
- 2 tablespoons barbecue sauce
- 1 teaspoon Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 teaspoon hot sauce
- 1⁄2 cup sour cream
- Heat 1 tablespoon of the oil in a large saucepan over medium heat.
- Add the onions and cook, stirring frequently, until soft, about 8 minutes.
- Add the green pepper, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the mushrooms.
- Continue cooking until the mushrooms give up their liquid, about 6 minutes, and are tender.
- Place the vegetables in a colander, reserving both vegetables and liquid. There should be about 1/2 a cup of liquid.
- Return pan to heat and add the remaining 1 tablespoon of oil.
- Season the chicken with the remaining 1 teaspoon of salt and 1/4 teaspoon of pepper.
- Cook the chicken in batches until golden brown and cooked through, about 5 minutes; add it to the vegetables.
- 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.
- Add the barbecue sauce, Worcestershire, mustard, and hot sauce; whisk until smooth.
- Boil until the liquid has reduced by half, or about 1 1/4 cups, and has slightly thickened.
- Reduce heat and whisk in the sour cream. Do not let the sauce boil.
- Return the vegetables and chicken to pan and simmer until heated through.
- Serve over rice, pasta, or toast.
Made this for the first time a few nights ago...Hubby loved it so much i'm making it again! The sauce is great!
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!
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!