March 26, 2010

Ranchero Chicken Stroganoff

* 6 chicken breast halves, boned and skinned
* 4 tablespoons margarine
* ½ cup chopped onion
* ½ pound mushrooms, thinly sliced
* ¼ cup white wine
* 1 cup Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, prepared
* 2 ounces diced pimientos, drained
* Salt and pepper

In a skillet, sauté chicken breasts in 2 tablespoons margarine about 4-5 minutes on each side or until browned and cooked through. Transfer chicken to a serving platter.

In same skillet, sauté onion in chicken drippings and remaining 2 tablespoons margarine for 1 minute. Add mushrooms and sauté 3 minutes. Increase heat to high, add wine and cook 4 minutes. Reduce heat to low and stir in prepared dressing and pimientos. Cook until heated through.

Salt and pepper to taste. Spoon over chicken breasts.

serves 6

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