Last night I made a family favourite for supper. It's one of those meals that Mike doesn't seem enthusiastic about when I tell him that I'm making it, but once he eats it he is very complimentary. I got the original recipe from my first-year college roommate, but have made a few small changes to accommodate my tastes and Mike's pickiness.
2 Tbsp canola or olive oil3 chicken breasts cut into uniform cubes
1 cup chopped onion OR 2 Tbsp. minced dried onion. I use the minced dried onion because Mike thinks that he hates onions and the dried is unrecognizable in the finished meal. It's a good trick to use with onion haters in any recipe. Onion adds such a good flavour that you don't want to exempt it from the recipe.
2-3 cups sliced or quartered fresh mushrooms. I prefer to use brown mushrooms as they have a stronger flavour. Hmm, umami!
1 Tbsp. beef bouillon powder. MSG free preferably, which is available at Nutter's.
1/4 cup of water
1-1.5 cups of sour cream
Saute the chicken and onions in the oil in a hot pan. Add the mushrooms and cook down a little. Mix in the next 6 ingredients and stir until it's simmering and thickened. Add sour cream and heat without boiling. Serve over hot egg noodles and a vegetable side.