I threw this recipe together in an attempt to avoid the grocery store on a Monday evening. One of my best tips for meal planning is to first take stock of what you have on hand and see what you can make with on-hand ingredients or by just picking up a couple things. I realized I had all the ingredients for stroganoff except the beef and mushrooms. I did have chicken in the freezer and knew that the flavors would work equally as well with chicken in place of beef. And when I was at the farmers market with my dad yesterday, I saw some great crimini mushrooms so I was in business!
Here are the ingredients and steps:
– Half onion, sliced
– 2 cups sliced mushrooms
– 1 Tbsp olive oil
– 2 cloves garlic
– 2 boneless skinless chicken breasts
– 1/2 cup white wine
– 1/2 cup chicken broth
– 1/8 cup light sour cream
– 1/4 cup fat free milk
– Salt and pepper to taste
– 1 teaspoon paprika
– 1.5 cups cooked, whole grain pasta
– Chopped fresh parsley for garnish
1. Slice chicken breast into 1/4 inch slices. Heat pan over medium high heat. Season chicken with salt, pepper, and paprika
2. Brown chicken in 1/2 Tbsp olive oil for 5 minutes. Remove from pan and set chicken aside
3. In same pan, add sliced mushrooms and let brown in dry pan. Once the mushrooms have cooked for 5 minutes, add onion and garlic and a little bit of olive oil. Sautee for 5 minutes.
4. Add wine and simmer 2-3 minutes until slightly reduced and alcohol cooked off
5. Add chicken back to pan along with broth, sour cream, and milk.
6. Simmer until slightly reduced and sauce thickens.
7. Serve over warm noodles and garnish with chopped fresh parsley. I serve this dish with a fresh garden salad.
Makes 2 servings
~ 357 calories per serving
Recipe of the Week: Chicken Stroganoff