Ranchero Chicken Stroganoff |
| Name: |
Crystal Veillette |
| Base: |
Fort Campbell, KY |
| Recipe: |
6 chicken breast halves, boned and skinned
4 tablespoons margarine
½ cup chopped onion
½ pound mushrooms, thinly sliced
¼ cup white wine
1 cup Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, prepared
2 ounces diced pimientos, drained
Salt and pepper
directions
1.In a skillet, sauté chicken breasts in 2 tablespoons margarine about 4-5 minutes on each side or until browned and cooked through.
2.Transfer chicken to a serving platter.
3.In same skillet, sauté onion in chicken drippings and remaining 2 tablespoons margarine for 1 minute.
4.Add mushrooms and sauté 3 minutes.
5.Increase heat to high, add wine and cook 4 minutes.
6.Reduce heat to low and stir in prepared dressing and pimientos.
7.Cook until heated through.
8.Salt and pepper to taste.
9.Spoon over chicken breasts.
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