Thursday, June 12, 2014

Chicken Stroganoff

4 servings
Recipe from Bev Weidner of
Adapted and Husband-Tested in Alice’s Kitchen

If you are searching for a tasty, easy-to-make comfort food dinner that’s healthful, look no further.  The traditional beef has been replaced with chicken breast tenders (thighs would work too.)  I halved the meat and upped the amount of mushrooms and onion.  The sour cream has been replaced with non-fat Greek yogurt.  I used whole-wheat flour as a thickener instead of white flour. The noodles I used were whole-wheat egg noodles. To make the meal complete, toss some broccoli or asparagus in the pasta pot for the last 5 minutes of cooking and you’ll have a nice green vegetable side without using another pan. 

2 boneless skinless chicken breasts cut into bite-sized pieces
or use 4 or 5 chicken breast tenders cut into bite-sized pieces (The original recipe called for 6 boneless skinless chicken thighs.)
1 Tablespoon sweet paprika

Kosher salt and freshly ground pepper, to taste
2 Tablespoons whole-wheat flour or all-purpose flour

1 medium yellow onion, diced

16-ounces cremini mushrooms, sliced

¼ cup vermouth
 (I used marsala wine because that’s what I had in the pantry.)
½ cup chicken stock or broth

1 Tablespoon tomato paste

2 small dried bay leaves

¼ cup non-fat plain Greek yogurt

1-pound dry whole-wheat egg noodles

Fresh chopped parsley, for garnish

1. Toss the chicken with the paprika and a good pinch of salt and pepper. Dust it with flour.
2. Heat a medium skillet over medium-high heat- spray with nonstick spray (or add 1 Tablespoon olive oil). Add the chicken and sear until browned on all sides, about 7 minutes total. Remove from pan and set aside.
3. Add a smidge more oil to the pan if needed, then toss in the onions and mushrooms. Sauté until everything starts to brown and caramelize, 5 minutes.
4. Deglaze the pan with the vermouth (or marsala wine) and let it sizzle about 1 minute. Add the stock, tomato paste and bay leaves. Stir to combine.
5. Nestle the chicken back in the pan (with its collected juices) and simmer until the chicken is cooked through and the sauce thickens a tad, 5 to 7 minutes. Stir in the yogurt and cook 2 more minutes.
6. In the meantime, boil the egg noodles according to the package directions. Drain.
7. Serve the stroganoff over a bed of noodles and garnish with parsley.

1 comment:

suzieQ said...

You know, I should STOP reading your recipes and go make myself some lunch...this sounds yummy and I had to comment about cooking in the pasta water, a time saving trick that I have used and feel very smart when I do. This sounds devine, but right now, I am starving, so everything sounds tasty.