Chicken Stroganoff

• 1/4 teaspoons Black Pepper
• 18 teaspoons Cayenne Pepper
• 18 teaspoons White Pepper
• 1/4 teaspoons Onion Powder
• 18 teaspoons Garlic Powder
• 1/4 teaspoons Dry Mustard
• 1 teaspoon Cajun Seasoning
• 4 Tablespoons Butter
• 1 whole Yellow Onion, Chopped
• 1 whole Clove Garlic, Minced
• 8 ounces, weight Sliced Mushrooms
• 1 whole Extra Large Beef Bouillon Cube
• 1- 1/2 cup Hot Water
• 4 Tablespoons Flour
• 4 whole Boneless, Skinless Chicken Breasts, Thawed If Frozen, Cut Into Strips
• 1 Tablespoon A.I. Steak Sauce
• 1/2 cups Half-and-half
• 3/4 cups Sour Cream
• 1 Tablespoon Fresh Parsley, Minced

1. Mix the dry spices together.
2. Melt butter and saute the onion, garlic and mushrooms.
3. Dissolve the bouillon cube in the hot water.
4. Add 4 T flour to the veggies once they are tender, stir to combine.
5. Add the beef broth to the veggies and whisk to combine.
6. Add the chicken, spices, and A.1.
7. to the pan.
8. Cook over low heat until chicken is cooked.
9. Just before serving add half and half, sour cream and parsley.
10. Heat through without boiling.
11. Serve over white rice or egg noodles.

black pepper, cayenne pepper, white pepper, onion powder, garlic, dry mustard, cajun seasoning, butter, yellow onion, clove garlic, mushrooms, water, flour, chicken breasts, ai, sour cream, fresh parsley

Taken from tastykitchen.com/recipes/main-courses/chicken-stroganoff/ (may not work)