Chicken Stroganoff
Peas with Parmesan
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Chicken makes a wonderful 'Stroganoff', cooks quickly and is very tender. Finish the mushrooms in the Stroganoff.
Chicken Stroganoff with Pasta
Total time: 30 minutes
Chicken breast, cut up and quickly cooked, makes a very tender meat for the Stroganoff. You may never go back to the traditional Beef! I break from tradition again, using Greek yogurt rather than the sour cream. Greek yogurt is thicker and creamier than regular plain yogurt, but lower in fat and calories than sour cream.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1 medium onion
- 4oz (120gr) mushrooms
- 2 tbs olive oil
- 1 tbs paprika
- 1/4 cup flour
- 1 cup (8oz, 240ml) chicken broth
- 1 tbs Dijon-style mustard
- 1 tsp thyme
- 2 tsp cornstarch (maizena) dissolved in 1 tbs water
- 1/2 cup (4oz, 120gr) Greek yogurt, plain yogurt or sour cream
- 1 1/4 cups (4.2oz, 125gr) pasta, bite-size I like farfalle or egg noodles for this
Instructions:
- Cook pasta according to package directions.
- Peel and vertically slice the onion into thick wedges.
- Brush any dirt off the mushroom and slice - trimming off the tough stem ends.
- Cut the chicken into bite-size pieces.
- Put flour and paprika into a medium food bag - large enough to easily hold the chicken.
- Mix the flour and paprika, then add the chicken. Shake to coat well.
- Heat 1 tbs oil in large nonstick skillet and sauté onions for 5 minutes.
- Add mushrooms and continue to sauté until onions are tender, about 10 minutes longer.
- Remove to a plate.
- Heat remaining 1 tbs oil in same skillet. Add chicken and sauté until golden, 3 - 4 minutes.
- Add chicken stock, onions, mushrooms, thyme and mustard to skillet, cover and simmer 5 - 7 minutes.
- Dissolve cornstarch in water and stir into pan. Continue stirring until quite thick.
- Remove from heat, add yogurt, mix thoroughly.
- Put the pasta in large pasta bowl, spoon the Stroganoff over and serve.
Peas with Parmesan
Total time: 15 minutes
I try to keep prepared, canned and frozen food to a minimum, but some foods, like peas, I think are actually better frozen; as well as difficult to get fresh. And easy is nice....
Ingredients:
- 8oz (240gr) fresh or frozen peas
- 1/4 cup (2oz, 60ml) chicken stock
- 2 tbs grated Parmesan
Instructions:
- Put peas and stock into a small saucepan, cover and simmer until peas are hot and tender, about 10 minutes.
- Uncover, add sprinkle with Parmesan, stir and serve.
Cooking schedule: 30 minutes
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
small saucepan with lid, large skillet with lid, pot
and colander for pasta, food bag, plate
Put water on high heat for pasta
Slice onion, sauté
Clean, slice mushrooms
Add mushrooms to onion, sauté
Cut chicken
Mix paprika, flour in food bag
Add chicken,
shake to coat
Grate Parmesan
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Start to cook pasta
Remove mushrooms, onions to plate
Sauté chicken
Return mushrooms, onions to chicken
Add stock, thyme, mustard, stir, cover, simmer
Cook peas in stock
Pause while stuff cooks
Dissolve cornstarch in water
Add cornstarch mix to chicken, stir until thick
Remove chicken from heat, stir in yogurt
Drain pasta, put into bowl
Spoon stroganoff over pasta
Finish peas
Serve |