This is another recipe from Mom – more great comfort food. When I made it this time I was in a hurry and so even though I meant to only pulse the mushrooms in the food processor (instead of chopping them by hand), I got distracted and ended up pulverizing them with the onions. There was no time to do anything else so I kept cooking and the ‘mushed’ mushrooms actually made for a thick and very flavorful sauce.
1 lb. chicken breast, cut into bite sized pieces
Saute the chicken in a bit of oil until no longer pink, remove to a bowl and reserve.
1 large onion, finely chopped
2 c. mushrooms, chopped or sliced (or pulverized)
2 cloves garlic, finely minced
Add the onion and cook for a few minutes to soften, then add the mushrooms and garlic and cook for a few minutes more.
2 t. paprika
1 1/2 t. dry mustard
1/2 t. EACH salt, pepper, marjoram
2 T. flour
Add the flour and spices and toss to coat, cooking all until there is no trace of flour.
1 can (10 oz/284 mL) undiluted chicken broth + 1/2 can of water
2 T. tomato paste AND 1 T. white wine vinegar
Stir in the broth, water, tomato paste and vinegar and bring to a boil to thicken slightly, then add the chicken back in and simmer for 15 minutes.
Right before you’re ready to serve it, stir in;
1/2 c. sour cream
We enjoy this over rice or egg noodles.