Ingredients
1 pound ground chicken12 ounces baby portobello mushrooms, halved1 medium onion, chopped1 tablespoon olive oil2 garlic cloves, minced3 tablespoons white wine or chicken broth2 cups chicken broth1/2 cup heavy whipping cream2 tablespoons lemon juice1/4 teaspoon salt1/8 teaspoon white pepper1 cup sour creamHot cooked egg noodles or pasta
Preparation
In a large skillet, cook the chicken, mushrooms and onion in oil over medium-high heat until meat is no longer pink. Add garlic; cook 1 minute longer.
Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Add the broth, cream, lemon juice, salt and pepper. Bring to a boil; cook until liquid is reduced by half.
Reduce heat. Gradually stir in sour cream; heat through (do not boil). Serve with noodles.
