Paula and I spent most of the day together since she was off from work. She did have a meeting in the morning but after she was done with it, the two of us went to the art museum to see an exhibit of Ansel Adams pictures. When we go home, we cooked this recipe for Chicken Stroganoff. It was a pleasant riff on the traditional dish that is made with beef. Both of us enjoyed the meal and it was not that hard to make. All told, it required about 30 minutes. We also made the entire recipe since Paula was working on Saturday and we needed something simple that night for dinner. But it wouldn’t be that hard to cut this recipe in half…

Ingredients:

  • 2 tablespoons of olive oil
  • 1 pound of chicken breast tenders, cut into 1-inch pieces
  • 1 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 2 1/2 cups unsalted chicken stock
  • 1 tablespoon all-purpose flour
  • 1 (8-oz.) pkg. presliced cremini mushrooms
  • 1 tablespoon minced garlic
  • 2 teaspoons chopped fresh thyme
  • 1/2 cup dry white wine
  • 6 ounces uncooked wide egg noodles
  • 1/2 cup light sour cream
  • 1 tablespoon chopped fresh flat-leaf parsley

 

Heat 1 tablespoon of the olive oil in a large Dutch oven over medium-high. Sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the chicken pieces to the pan and cook for 6 minutes or until done, turning a few times. Remove from pan.

Combine 1 tablespoon of the chicken stock and the flour in a small bowl. Add the remaining 1 tablespoon oil to pan over medium-high. Add the mushrooms and cook for 8 minutes. Stir in the garlic and the thyme. Cook for another minute. Add the wine and cook for 2 more minutes or until reduced by half, scraping pan to loosen browned bits. Stir in the remaining chicken stock and bring to a simmer. Add the noodles. Cook, uncovered for 8 minutes or until done. Stir in the flour mixture and continue cooking for another minute. Remove the pan from the heat and stir in the chicken and the remaining 3/4 teaspoon salt, remaining 1/2 teaspoon pepper, and the sour cream. Sprinkle with parsley when you serve it.

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