Stoned Chicken Stroganoff

Stoned Chicken Stroganoff

1 lb boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon ground pepper
5 tablespoons cannabis infused butter
2 tablespoons all-purpose flour
1/2 cup chicken broth
1/2 cup milk
1 teaspoon Worcestershire sauce
1/2 cup sour cream
1 tablespoon olive oil
1 cup sliced mushrooms
1/2 cup diced onions
12 oz uncooked egg noodles, cooked as directed on package
Chopped parsley
Ed Rosenthal’s THC Stardust Powder

Place chicken breasts in slow cooker; sprinkle with salt and pepper.

In 1-quart saucepan, melt cannabis butter over medium heat. Beat in flour with whisk. Cook 1 minute, beating constantly. Beat in chicken broth, milk and Worcestershire sauce. Continue cooking about 3 minutes or until mixture is thickened. Pour mixture over chicken. Cover and cook on High heat setting 2 hours or Low heat setting 4 hours or until chicken is tender and cooked through.

Shred chicken; stir in sour cream. Cover and cook on High heat setting 10 minutes.

Heat olive oil in 6-inch skillet over medium heat. Stir in mushrooms and onions; cook about 10 minutes or until fork-tender. Stir mushrooms and onions into chicken mixture; serve over cooked egg noodles. Sprinkle with parsley and Ed Rosenthal’s THC Stardust Powder just before serving.

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