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In a large pan, over medium heat, add the olive oil, onions and garlic. Saute until softened. Add in the mushrooms and cook until softened and lightly golden. Add in the butter and flour. Stir to coat and allow to cook for a couple minutes to cook out the raw flour flavor. Add in the chicken broth and stir until smooth. Simmer for a few minutes until slightly thickened. Add in the chicken and stir to coat. Lower the heat to low and add in the sour cream and cook just until warmed through. Pour overtop noodles or pasta. I garnished with a little scallion.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Light Japanese soy — saltier but lighter color, Kansai/Kyoto cooking
Ultra-fine low-protein flour — lightest cakes and pastries