Chicken Stroganoff

Serves 2+

1 large chicken breast (1/2 pound or so), bite sized pieces
1/2 pound of mushrooms, sliced
2 or 3 cloves of garlic, minced
2 tablespoons butter
1 turnip, sliced thin
1 cup white wine
1/2 cup vegetable broth
1 can cream of mushroom soup
1/2 cup sour cream
2 cups wild rice or egg noodles, cooked
olive oil
salt and pepper

Heat a couple glugs of olive oil over medium/high heat then add the garlic. Let it brown for just a minute before you add the chicken. Brown the chicken pieces on all sides to seal in the juices. When the chicken is brown, add in the broth and the wine, turn the heat down to medium low and cover. Let it simmer while you're getting everything else ready.
Melt half of the butter in another pan and sauté half the mushrooms. Resist the temptation to dump them all into the pan at once, this crowds them and then many don't get the caramelized butter flavor that you're looking for. When they're golden and tasty transfer them to the pan of simmering chicken and repeat with the other half.
Once all your mushrooms are done and in the pan with the chicken add the soup and bring everything back up to temperature. Then add the rice or noodles and fold in the sour cream. Adjust salt and pepper to taste and serve with a nice crusty bread.

Recipe by: Kelly Sink

*When doubling this recipe do not double the soup. While one can does the job nicely for this oversized two serving recipe, it also is just fine for a larger version. Two would cause it to be too runny.