Renny Darling's

Buffet Supper a la Russe
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Chicken Stroganov a la Russe

1 1/2 pounds boned chicken breasts, cut into bite-size pieces. Season with white pepper, garlic powder, paprika and dust with a little flour.
3 tablespoons butter or margarine
1/4 cup Cognac

Stroganov Sauce:
2 onions, finely chopped
2 tablespoons butter or margarine
1 pound mushrooms, thinly sliced
2 teaspoons sweet paprika
salt to taste
1 cup sour cream

In a skillet, heat the butter or margarine until sizzling hot. In batches, (do not crowd the pan) saute the chicken until meat becomes opaque. Very important not to overcook. Heat the Cognac, ignite it, and carefully pour it over the meat. When the flames subside, set chicken aside.

In a large Dutch oven casserole, sauté onions in margarine until onions are transparent. Add the mushrooms, and continue sautéing until the mushrooms are tender and any liquid rendered is evaporated. Add the seasonings and sour cream and heat through.

When ready to serve, heat sauce gently so it doesn't boil. Add the chicken and heat through. (Don't allow to boil or sauce will curdle.) Serves 6. Double the recipe to serve 12.

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