CHICKEN STROGANOFF

This was very tasty. I cut the fat by stirring 4 tablespoons of the leftover seasoned flour into the pan, before adding the soup/mushroom mixture. Instead of cream, I used canned skim milk. I also cut the chicken into bite-sized pieces. I used Kitchen Bouquet brand browning sauce, and served this dish with No-Yolks noodles and green beans. With the leftovers, I stirred the stroganoff and noodles together, to keep the noodles from drying out and sticking together. There was quite a bit of seasoned flour left over, so I think you could safely make this recipe with only 3/4 the quantity of flour. Next time, I may try a dash of Worchester sauce, too...

This was great. I made some changes, I cubed the chicken, I chopped up the mushroom really finely (the kids dont even detect it!), and I added a bit more browning sauce to darken the colors. The hour that the stroganoff simmers, is a worry free hour, you barely have to come back to it. The leftovers taste as great nuked!

I cooked it for my husband and it was definitely a big success!! I served it with white rice, bread, and asperagus. Delicious!

CHICKEN STROGANOFF



INGREDIENTS

2 tbsp. olive oil, divided
1 lb. chicken breasts, cut into 1-inch chunks
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. paprika
¼ tsp. cayenne pepper
1 tsp. salt, divided
1 tsp. ground black pepper, divided
2 c. sliced cremini mushrooms
1 shallot, minced
1 small onion, chopped
3 garlic cloves, chopped
2 tbsp. white wine (optional)
4 tbsp. butter
4 tbsp. all-purpose flour
2 c. low-sodium chicken broth
1 tbsp. worcestershire sauce
½ tsp. fresh thyme leaves
1 lb. egg noodles (whole wheat or regular), cooked and drained
⅓ c. sour cream, plus more for garnishing
chopped fresh parsley (optional)

INSTRUCTIONS
  1. In a large skillet set over medium-high heat, add 1 tablespoon of olive oil.
  2. Meanwhile, place the cut chicken into a bowl. Season with garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper; toss to combine.
  3. Place the chicken in the hot pan (taking care not to overcrowd- you may need to do two batches) and brown, about 2-5 minutes on each side. The chicken does not need to be cooked throughout. Remove from the pan and transfer to a plate (continue with remaining chicken if needed).
  4. Add the the remaining tablespoon of oil to the skillet. Add the mushroom and cook until brown, about 4 minutes. Add the shallot, onion and garlic and stir occasionally until they are soft and translucent. Pour in the wine and cook for 1 minute, then add the butter and flour. Whisk continuously taking care not to burn. SLOWLY add the chicken stock, whisking to create a smooth sauce. Add the worcestershire, thyme, and the remaining salt and pepper. Bring to a simmer and allow the sauce to thicken.
  5. Toss in the chicken, turn the heat down to medium-low and continue to cook for 5-8 minutes. Add the egg noodles and the sour cream and stir until combined. Cook for 2 more minutes, add salt and pepper to taste, then remove from the heat and garnish with parsley, if desired.


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