Chicken Stroganoff

My own little concoction.  It was a huge hit the first time I made it, and it's only gotten better.  It makes a frequent appearance at our house.  We usually have it about twice a month.

The Ingredients:
2-3 Tbsp Olive Oil
1 Tbsp butter
1 boneless skinless chicken breast, cut into small strips or chunks, however you prefer (I use Perdue thinly sliced chicken breasts, it's one breast sliced into 4-5 slices, making preparing very easy)
1 small onion, finely chopped
1/2 lb mushrooms, chopped
1/4 cup water
1 16 oz container of sour cream
Salt and Pepper to taste

Melt the butter into the olive oil in a large skillet.  Season the chicken with salt and pepper and saute in the skillet.  Cook the chicken all the way through.  I like the chicken to start getting a little caramelized on a side or two, it just adds to the flavor :).

When the chicken is done, remove it from the pan (just put it in a bowl or on a plate) and set it aside.  Add the onions and mushrooms to the same skillet and saute until they are cooked down quite a bit.  When they are good and cooked, add the chicken back in.  Then add the water and the sour cream and stir it together well.  Let the stroganoff get to a slight simmer, but do not boil it! ( Boiling will cause the sour cream to separate.  It will still taste OK, but it will look like curdled milk!)

We serve our stroganoff over long grain white rice (I prefer brown, but no one else in the house likes brown rice).  You can always serve this over your favorite pasta or even mashed potatoes.  It's that good! :)