4 servings
Recipe from Bev
Weidner of http://bevcooks.com
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
(Optional)
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:
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.
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