Chicken Stroganoff

• 1 medium onion, chopped
• 4 Tbsp. (1/2 stick) oleo
• 1/2 lb. mushrooms, sliced
• 1 Tbsp. flour
• 1 1/2 tsp. paprika
• 1 tsp. salt
• 1/4 tsp. leaf basil
• 1/4 tsp. thyme
• 1/2 c. chicken broth
• 1/2 c. dry white wine
• 1/2 c. dairy sour cream
• 2 c. chicken or 3 chicken breasts
• 2 tsp. lemon juice
• 2 Tbsp. chopped fresh dill

1. Saute onion in butter in saucepan until golden.
2. Add mushrooms; cook and stir 3 to 5 minutes longer.
3. Blend in flour, paprika, salt, basil and thyme.
4. Cook 1 minute.
5. Remove from heat. Gradually stir in chicken broth and wine.
6. Cook, stirring constantly, until mixture thickens and bubbles, 1 minute.
7. Cover and simmer 5 minutes.
8. Remove from heat.
9. Blend in sour cream. Add chicken, lemon juice and dill.
10. Heat thoroughly over low heat, but do not boil.
11. Serve over noodles.

onion, oleo, mushrooms, flour, paprika, salt, leaf basil, thyme, chicken broth, white wine, sour cream, chicken, lemon juice, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=531309 (may not work)