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8 Servings2 pounds boneless chicken breasts, skinned and cut in thin strips 1/2 cup all-purpose flour 1-1/2 teaspoons salt 1/8 teaspoon pepper 1/3 cup CRISCO Shortening 1/2 cup finely chopped onion 2 cups chicken broth 3 tablespoons CRISCO Shortening 1/2 pound fresh mushrooms, cleaned and sliced 3/4 cup dairy sour cream 3 tablespoons tomato paste 1 teaspoon Worcestershire sauce Coat chicken strips evenly with a mixture of flour, salt, and pepper. Melt 1/3 cup Crisco in a large heavy skillet. Add chicken strips and onion; brown evenly on all sides. Add broth, cover, and simmer about 20 minutes or until meat is tender. Melt 3 tablespoons Crisco in a skillet over medium heat. Add mushrooms and cook until lightly browned and tender. Add mushrooms to the chicken. Remove skillet from heat. Combine sour cream, tomato paste, and Worcestershire sauce; add in small amounts to the meat in skillet, mixing well. Return to heat. Cook and stir over low heat until hot. Serve with buttered noodles. |
