Chicken Stroganoff
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Cooking time: 30 minutes for menu Cooking schedule: see below for "menu" instructions |
This is a variation on the more traditional Beef Stroganoff. It can be served on egg noodles or any type of small pasta. Cutting the chicken into pieces and coating them with paprika and flour adds a flavorful coating; the mustard gives it just the hint of a bite.
Chicken Stroganoff with Pasta 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.
2 chicken breasts, boneless, skinless
1 medium onion
4 oz mushrooms
2 tbs olive oil
1 tbs paprika
1/4 cup flour
1 cup chicken broth
1 tbs Dijon-style mustard
1 tsp thyme
1/2 tbs cornstarch (maizena) dissolved in 1 tbs water
1/2 cup (4oz, 125gr) Greek yogurt, plain yogurt or sour cream
Peel and vertically slice the onion into thick wedges. Brush any dirt off the mushroom and slice - trimming off the tough stem ends. Heat 1 tbs oil in large non-stick 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. 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 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.
Pasta
1 1/4 cups pasta, your choice. I like farfalle or egg noodles for this.
Heat water to boiling. Add pasta and cook according to package instructions. Drain and serve.
Buttered Carrots and Shallots Time: 25 minutes
Quick and simple, I always have carrots on hand to 'fill in' when I run low on other vegetables.... besides, I love them!
2 - 3 medium carrots
1 shallot
1 tsp olive oil
1/4 cup chicken stock
1 tbs butter
1 tsp dried Herbes de Province
Peel and chop the shallots. Heat oil in a small skillet. Add shallots and sauté until translucent, about 5 minutes. Peel carrots, cut in half the short way so you have 2 - 3 inch lengths. Cut in half the long way then cut each half again so you have carrot sticks. Add carrots and stock to skillet and cook over low heat until done, 10 - 15 minutes. Drain carrots and shallots. Add butter, herbs and toss to coat. Let fry a minute or two and serve.
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Cooking schedule: Time: 30 minutes |
Coat chicken and add to skillet, sauté |
Cooking for Two? Or more?
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