Chicken Portobello Stroganoff

• 1 pound ground chicken
• 12 ounces baby portobello mushrooms, halved
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 3 tablespoons white wine or chicken broth
• 2 cups chicken broth
• 1/2 cup heavy whipping cream
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1 cup sour cream
• Hot cooked egg noodles or pasta

1. 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.
2. 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.
3. Reduce heat. Gradually stir in sour cream; heat through (do not boil). Serve with noodles.

chicken, portobello mushrooms, onion, olive oil, garlic, white wine, chicken broth, heavy whipping cream, lemon juice, salt, white pepper, sour cream, egg noodles

Taken from www.tasteofhome.com/recipes/chicken-portobello-stroganoff/ (may not work)