Tuesday, February 26, 2013

chicken stroganoff

You guys, I really love mushrooms. Sometimes I don't even recognize myself anymore...

A variation on this recipe.

One package boneless, skinless chicken breast
2T paprika
1 medium onion, diced
16 oz. pkg. of sliced, mixed baby bella and white mushrooms (you could even use more than this. mushrooms for everyone)
1/3 c white wine, sherry or vermouth
1/2 c stock (I used veg, could be anything)
2T tomato paste
1/4 c plain, nonfat Greek yogurt
1/4 c light sour cream (you could probably skip this, but it would be sad)
8 oz. egg noodles
a bit of chopped parsley


Heat a skillet with some olive oil and cut the chicken with scissors directly into it. (Fewer gross chicken dishes!)

Sprinkle with paprika, salt and pepper, mix, and saute until cooked through. Remove from the pan and throw into a bowl.

Saute the onions and mushrooms, with a bit more oil if necessary, until everything gets nice and brown, about five minutes. Remove from the pan and throw into the same bowl as the chicken.

Somewhere in here, boil your egg noodles before you forget.

Add your alcohol and deglaze the pan, if anything is stuck. Let it cook for a minute and then add the stock and tomato paste. Cook until everything is dissolved together, then throw the chicken and mushrooms back in.

Turn up the heat and stir everything around. The sauce was supposed to thicken in this step; mine didn't (maybe because I skipped the flour from the original recipe), so I ignored it. Maybe yours will.

Turn the heat back down and stir in the yogurt and sour cream, and cook for a little while longer. Taste to see if you need more salt and pepper.

Sprinkle with parsley and serve over noodles.

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