This is a nice dish to share with company. I sautéed some mushrooms in butter and added them to the chicken at the last minute.
Chicken in Honey-Wine
1 cup dry white wine
4 Tbsp soy sauce
¼ tsp garlic powder
4 chicken breasts, skinned, boned and cut into pieces
4 Tbsp veg. oil
½ cup honey
½ cup flour
1 tsp salt
½ tsp pepper
In a large bowl, mix the wine, soy sauce and garlic powder.
Add the chicken pieces, stir to coat, and marinate for 1 hour in the refrigerator.
Drain chicken, reserving marinade. In a shallow dish, mix the flour, salt and pepper.
Lightly dredge chicken, one piece at a time, in the flour. In a large frying pan, heat the oil until moderately hot.
Add chicken and cook, turning until brown on all sides. Add honey to reserved marinade and pour over chicken. Cover and simmer for 15-20 minutes or until tender.
While living in Moscow, I coordinated, edited, and produced a cookbook for the American Women’s Organization. I put in a section with Russian recipes and here is my entry for Beef Stroganoff:
Beef Stroganoff
The story goes that Count Pavel Stroganov came from one of the oldest noble families of Russia. He was a popular figure in French society at the turn of the century and, of course, he had a French chef. This chef came up with the idea of adding sour cream to his mustard sauce and named it after his employer. Not very romantic but quite tasty.
1 1/2 lbs. tenderloin of beef, cut into strips 2 inches long and 1/2 inch thick
2 Tbsps. butter
1 small onion, sliced paper thin
salt, black pepper
2 Tbsps. butter
2 Tbsps. four
1 Tbsp. mustard (the spicier the better)
1 cup beef bouillon
1/4 cup sour cream
Parsley for garnish
French fries or Egg noodles
Yield: 4 to 6 servings
In a heavy frying pan melt the 2 Tbsps. butter and sauté the onion until soft. Add the meat all at once and cook over high heat for just a few minutes, until it is cooked through. Season with salt and pepper to taste. Set aside, but keep warm.
In a small saucepan melt the remaining 2 Tbsps. butter. Mix the flour and mustard and whisk into the butter.
Cook for a minute, then gradually add the bouillon, stirring constantly, until a fairly thick sauce has been formed.
Stir in the sour cream, mixing well. Pour the sauce over the meat, check for seasoning and heat through, but do not boil.
I obviously don’t follow directions very well. I did not use a small saucepan and I put the sour cream in last but it turned out okay anyway.
Spoon the meat and sauce onto a large platter (not a bowl) and garnish with parsley. Serve with french fries, or egg noodles.
Some recipes call for mushrooms or tomato sauce. Although they are tasty apparently they are not the original, authentic version.
