chicken and mushroom stroganoff* makes 2 large servings with leftovers 4  ounces uncooked medium egg noodles 1  pound skinless, boneless chicken breast 2  tablespoons all-purpose flour 1  teaspoon salt 1/4  teaspoon black pepper, divided 2  tablespoons olive oil 1  garlic clove minced  1/2  teaspoon dried thyme 1  8-ounce package presliced baby bella mushrooms 1/2  cup dry white wine 1/2  cup chicken broth 1/4  cup  sour cream  cook noodles according to package directions.  drain and keep warm. cut chicken into 1-inch pieces. place chicken pieces in zip lock bag or plastic container with a lid. combine 1 tablespoon flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a fork.  sprinkle flour mixture over chicken, seal bag or container and toss to coat. heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.  add chicken to pan and sautee for 4-5 minutes or until browned.  remove chicken from pan and set aside on a plate.  add remaining 1 tablespoon of oil to pan.  add garlic, thyme, and mushrooms to pan and sautee for 3-5 minutes or until mushrooms darken.  add wine to pan and cook for 1 minute.  in a small bowl, stir remaining 1 tablespoon flour into the broth removing any lumps.  add this mixture to the pan and cook 1 minute, stirring constantly.  stir in remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper and cook for 1 minute or until slightly thick, stirring frequently. return the chicken to the pan, cover and simmer for 5 minutes. uncover and cook 1 minute or until chicken is done (break a piece of chicken in half to check for doneness).  stir in noodles until combined and thoroughly heated.  plate and top with sour cream. * typically a stroganoff is sauteed beef with a sour cream sauce served over rice or egg noodles.  here we lighten things up a bit by using chicken, adding the sour cream at the end and stirring the noddles into the pan instead of creating a heavy sauce.  we adapted this recipe from a cooking light version.

chicken and mushroom stroganoff*

makes 2 large servings with leftovers

4  ounces uncooked medium egg noodles

1  pound skinless, boneless chicken breast

2  tablespoons all-purpose flour

1  teaspoon salt

1/4  teaspoon black pepper, divided

2  tablespoons olive oil

1  garlic clove minced 

1/2  teaspoon dried thyme

1  8-ounce package presliced baby bella mushrooms

1/2  cup dry white wine

1/2  cup chicken broth

1/4  cup  sour cream 

cook noodles according to package directions.  drain and keep warm.

cut chicken into 1-inch pieces. place chicken pieces in zip lock bag or plastic container with a lid. combine 1 tablespoon flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a fork.  sprinkle flour mixture over chicken, seal bag or container and toss to coat.

heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.  add chicken to pan and sautee for 4-5 minutes or until browned.  remove chicken from pan and set aside on a plate.  add remaining 1 tablespoon of oil to pan.  add garlic, thyme, and mushrooms to pan and sautee for 3-5 minutes or until mushrooms darken.  add wine to pan and cook for 1 minute.  in a small bowl, stir remaining 1 tablespoon flour into the broth removing any lumps.  add this mixture to the pan and cook 1 minute, stirring constantly.  stir in remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper and cook for 1 minute or until slightly thick, stirring frequently.

return the chicken to the pan, cover and simmer for 5 minutes. uncover and cook 1 minute or until chicken is done (break a piece of chicken in half to check for doneness).  stir in noodles until combined and thoroughly heated.  plate and top with sour cream.

* typically a stroganoff is sauteed beef with a sour cream sauce served over rice or egg noodles.  here we lighten things up a bit by using chicken, adding the sour cream at the end and stirring the noddles into the pan instead of creating a heavy sauce.  we adapted this recipe from a cooking light version.

May 4 2009

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