Posts Tagged ‘stroganoff’

chicken stroganoff

Happy Friday the 13th friends! Yesterday for lunch (and then for dinner as leftovers), I made chicken stroganoff. I got this recipe inspiration simply from the fact that I absolutely loooove beef stroganoff: the classic stuff with sour cream and egg noodles. It seriously is just so comforting and delicious. When I make beef stroganoff, I sometimes ending up using some ground turkey to lighten it up a bit. But this time I decided to go even “healthier” with chicken and yogurt to replace the sour cream.

If I were to make this again, I think I would have to go with the sour cream. The yogurt just didn’t add the same creaminess and tang that sour cream does. I did enjoy the fact that there were lots of vegetables in this dish, with the addition of onions and green pepper, when I would traditionally would just use mushrooms.

Chicken Stroganoff

Time: about an hour, serves 4-6

  • 2 tbsp olive oil
  • 2 medium yellow onions, thinly sliced into rings
  • 1 green pepper, thinly sliced
  • 8 oz sliced mushrooms
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 4 boneless, skinless chicken breasts, cut into 1/2-inch-thick strips
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 2 tbsp barbecue sauce
  • 1 tsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • 1 tsp hot sauce
  • 1/2 cup plain Greek yogurt or sour cream

Heat 1 tbsp olive oil and saute onions until tender. Add green pepper, mushrooms, 1/a tsp of salt, and 1/4 tsp pepper and continue cooking until mushrooms release their liquid. Remove veggies and place in a colander; reserving the liquid in a bowl underneath.

Return pan to heat and add the other tbsp of olive oil. Season the chicken with the remaining salt and pepper. Cook the chicken in batches until cooked through. Remove from pan and add to the vegetable bowl.

Turn burner on high and add wine, chicken broth, and the reserved vegetable liquid to the pan to deglaze. Make sure to scrape all of the good bits off the bottom of the pan. Bring to a boil and whisk in the BBQ sauce, Worcestershire, mustard, and hot sauce. Let reduce by about half. Reduce heat and whisk in yogurt or sour cream making sure to not let it boil. Return vegetables and chicken to the pan to heat through. Serve over rice or pasta.

Adapted from Real Simple.

For those that have MLK Day off, I was doing a little reading into the holiday, and learned that it’s a Day of Service.  Martin Luther King, Jr. once said, “Life’s most persistent and urgent question is: “What are you doing for others?’ ”

Sometimes it’s hard to remember that all of our holidays actually have meaning. Monday should provide a chance to make a change, however big or small. For some ideas on how to make a change visit the MLK Day site.

Have a safe and wonderful weekend!


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