Dairy-free Chicken Stroganoff
2-3 boneless, skinless chicken breasts, cubed
1 T olive oil
1 1/2 c fresh mushrooms, sliced
1/3 c dairy-free margarine
1/2 c flour
2 c almond milk, plain (or milk substitute of choice)
1 T Worcestershire sauce
Garlic salt, to taste
Salt and pepper, to taste
1 pkg. egg noodles, cooked according to package directions
In a large frying pan, cook diced chicken in 1 T oil. Salt and pepper, to taste. Remove chicken and cover, leaving juices in pan. Add mushrooms in pan and saute. Reserve liquid juices. In a separate pan, melt dairy-free margarine. Add flour and whisk together to make a smooth paste. Slowly add reserved mushroom juices and almond milk (1/8 c at a time) until it reaches the desired consistency. Bring to a gentle boil. Stir until thickens. Add chicken and cooked mushrooms to sauce mixture. Add 1 T Worcestershire sauce, garlic salt, to taste. Pour chicken/sauce mixture over cooked egg noodles and serve warm. Yield: 8-10 servings.
Variation: Use stew beef or hamburger beef instead of chicken to make a beef stroganoff.