03-15-2006, 09:34 AM | #1 (permalink) |
Unencapsulated
Location: Kittyville
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Just Jess's Tomato Stroganoff
I made this up the other night when I was bored, and it turned out so well I was feeling proud. Not a good idea for those who need exact measurements, sorry.
Jessica's Tomato Stroganoff Heavy Cream (less than 1 pt.. .but more than 1/2) 2 cups (?) Chardonnay (or any white wine) Garlic - chopped - LOTS 1/2 can diced tomatoes 1/2 can stewed tomatoes 2 pkg sliced mushrooms 1 yellow onion, med. Fresh herbs chopped/shredded(about 1/2 cup) - rosemary, thyme, and oregano. They sell them together in one of those little plastic cases. 2 chicken breasts in med. sized pieces Olive oil, salt, pepper, garlic powder, wherever you like to sprinkle it! Be generous! In this approximate order: Put on pasta water to boil. Saute onions in olive oil with plenty of chopped garlic (2T?) and salt/pepper. Add some wine for fun. Set aside. Saute mushrooms the same way. Set aside (with mushrooms is fine). Scoop them out - Leave the juice in the pan. Put in chicken pieces, cover with shredded/chopped herbs, add salt/pepper to taste. More garlic (about 2 T). Once pasta water is boiling... brown chicken. Put in pasta. Add wine. Let it boil. Add tomatoes and garlic powder/salt/pepper. Let it boil. Add mushrooms and onions. Let it boil. Add cream until it's pink - boil to blend. Once the chicken's on, should take around 10-12 minutes. Serve over pasta - I used campanelle cause it's pretty and holds sauce pretty well.
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03-15-2006, 09:43 AM | #2 (permalink) |
Getting it.
Super Moderator
Location: Lion City
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That sounds great... I can smell the tomatoes.
I might have to go shopping and make this.
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Tags |
jess, stroganoff, tomato |
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