Wednesday, October 30, 2013

Chicken Stroganoff

Stroganoff is something that fondly reminds me of my childhood. It's one of those meals I think everyone grew up with. Sometimes you need to be transported back to a time when life was easy and carefree...even if it is only for a moment. The pillowy egg noodles drenched in a silky sauce with the slight tang from the sour cream is a familiarity I most definitely welcome. My variation includes chicken and a little mustard powder for an additional tangy element. As Ina always says, it's a classic with the volume turned up. The best part is, it's simple and will be done in less than 30 minutes! 

Serves 4 

  • 2 large chicken breasts. cut into cubes
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 of a medium onion, chopped
  • 8 oz package of mushrooms, sliced
  • 1/2 cup low sodium chicken broth
  • 1/4 dry white wine, I used pinot grigio
  • 1 tbs tomato paste
  • 1/2 tsp mustard powder
  • 1/2 tsp paprika
  • 1 tbs cornstarch
  • 1 tbs tomato paste
  • 1/2 cup sour cream
  • Salt 
  • Pepper 


In a medium saucepan heat 2 tbs olive oil over medium high heat. Season chicken with salt and pepper and add to the pan. Cook about 4 minutes a side just until the chicken pieces are browned. Remove chicken from the pan and set aside.

In the same pan, add 1 tbs olive oil and 1 tbs butter. Add onions and mushrooms and cook until soft, about 5 minutes. Add the spices, cornstarch and tomato paste. Cook for about 1 minute to get rid of the raw taste of the flour and tomato paste.

 Add the chicken broth and wine and scrape up all the brown bits from the bottom of the pan. This is flavor!

Add the chicken back into the pan and cook for about 5 minutes or until the chicken is cooked through. 

Add the sour cream, season with salt and pepper and cook for an additional 2 minutes. 

Serve over egg noodles and garnish with parsley if desired. 


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