Cooking On A Budget: Chicken Stroganoff

Tuesday, September 16, 2014

Chicken Stroganoff

Yum
What a wonderful cold weather meal this makes. It is a hearty and filling dish brimming with flavor. Chicken stroganoff encompasses all the richness of the traditional beef stroganoff. Sour cream is the back drop of the sauce and the dry sherry lends another dimension to the overall taste. Along with the deep meaty taste of the crimini mushroom this is a winner of a weeknight dinner. You won't be disappointed with this dinner and neither will your family.
Chicken stroganoff is the less expensive alternate to beef and the recipe yields four nice portions. It cost me approximately $9.15 to make the complete dish for just $2.28 per person.
Another nice thing is this dish comes together from start to finish in an hour. Less time if you do some of the prep work the night before or in the morning before you leave work.
  • 2 large boneless skinless chicken breasts - cut into bite sized pieces.
  • 10 oz. pkg. crimini mushrooms - sliced
  • 1 medium sized sweet onion - small dice
  • 1 1/2 cups chicken broth
  • 1/3 cup sour cream
  • 1/4 cup dry sherry
  • 2 tbsp. Wondra Flour - for thickening the sauce and 3-4 tbsp. water
  • 2 tbsp. butter plus 1 tsp. olive oil
  • Salt and Pepper to taste
  • Broad Egg Noodles - cook to manufacturer's suggestion
  1. After washing and cutting up the chicken sprinkle the chicken pieces with salt and pepper.
  2. In a deep skillet over medium high heat, melt the butter and olive oil.  Add in the chicken pieces and coat with the butter and olive oil.  Sear the chicken so it browns just a bit, turning over as you go. Do this in batches and be careful not to over crowd the pan. You want to brown the chicken quickly but if you add too much chicken it may steam versus browning. Do in batches and transfer to a plate or bowl.
  3. After the chicken is seared add the diced onion and turn the heat down to medium low and cook until the onion has softened. Takes about 2 minutes.
  4. Next, add the sliced mushrooms to the pan and turn the heat up to medium high and cook until the mushrooms become slightly golden brown.
  5. De-glaze the pan with the dry sherry and allow that to cook and reduce by half.
  6. Add the chicken pieces and the broth to the pan.  Cook on very low heat for about 30 minutes and taste the broth for any adjustment for salt and pepper.
  7. With a slotted spoon remove all the chicken and mushrooms you can to a waiting bowl.
  8. The sour cream goes in next - keep whisking until fully incorporated. Bring the mixture up to a boil.
  9. Then add in the Wondra flour mixture and whisk away until the sauce is thickened.  Add more Wondra flour as necessary to obtain the thickness you want to achieve.
  10. Serve over egg noodles for traditional Stroganoff, or as an alternative you could serve this in some kind of bread bowl. Have a side vegetable and you are all set for dinner!




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