Chicken Stroganoff

Tuesday, November 8, 2011

Hi.  I made this dish last week for my Dad and Husbear.  It was good and by good I mean damn tasty. Sorry for the language Mom.  But, it deserves a damn.  I knew I had to make something good because I had to convince them to re upholster all of our refinished dining chairs.  I had to suck up to them somehow.  I'd like to announce this worked like a charm.  A delicious foodie charm.

Let's also address something else, why in the heck is this called Chicken Stroganoff?  It really has no resemblance to Beef Stroganoff.  No sour cream, no tomato paste and it has peppers and onions.  Weird. But, I found it on Real and that's what they called it.  Of course I modified the heck out of it, as usual.  Even with the modifications,  I couldn't come up with a different name so let's just call it Chicken Stroganoff until you make it and tell me a new name for it.  How does that sound?

Musical Selection: West Coast by: Coconut Records. A chill Fall tune.
 Start by cutting up some veggies and tossing them into a large fry pan with a drizzle of canola oil. Start with onions...
 And strips of green peppers, add salt and pepper....
And mushrooms. Sautee for a few minutes until the peppers are tender. 
 Add the chicken stock...
 And cooked chicken.  I just grill mine in a grill pan with a little salt and pepper. Cut into strips and you are good to go.
 Don't waste the deliciousness that is in the pan--I added a bit more of the chicken broth and swished it around the pan.  Add this to the frying pan.
Add a good splash a vino as well. Something white and crisp.
 Then toss in a little dijon mustard--this really makes this dish.
 Lastly, a splash of worcestershire sauce.
 Let this simmer for about 10 minutes or so.
 Meanwhile, mix up the slurry--cornstarch and milk.  Pour it into the frying pan with the chicken and veggies slowly while stirring constantly.  This will thicken the sauce.  If it is too thin you can either mix up a bit more slurry or let it bubble on the stove for a bit longer.
 Serve with hot egg noodles.
Ah, yum.

Chicken Stroganoff

  • 2 tablespoons olive or canola oil
  • medium onion, thinly sliced into half moons
  • green pepper, seeded and thinly sliced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup button mushrooms, thinly sliced
  • 2-3 boneless, skinless chicken breasts, cut into 1/2-inch-thick strips
  • 1 cup dry white wine
  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 cup cold milk
  • 3 tablespoons corn starch 
  • 1/2 pound (or bag) of egg noodles 

  • Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onions, green peppers and mushrooms season with salt and pepper. Cook, stirring frequently, until soft, this will probably take about 6 minutes on medium heat.  

While the vegetables are cooking, cook the chicken breasts in a grill pan or a large frying pan.  Season with salt and pepper and cook chicken until no longer pink in the middle. Slice into strips and add to the vegetables.

  • Pour the wine and broth into the pan with the chicken and vegetables and bring to a boil. Add the Worcestershire and mustard, whisk until smooth. Let simmer for about 10 minutes.  

Meanwhile, combine the milk and corn starch in a small bowl to create a slurry.  Whisk this into the pan with the chicken and the veggies, adding the slurry slowly while whisking constantly.  If the sauce is too thick for your liking, add additional chicken broth.  If it is too thin, make a little more slurry and add it slowly.  The sauce will also thicken as it cools.  

Serve over hot egg noodles and enjoy! 

  • Recipe highly adapted from here 

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