After my trip to Bosnia, I've wanted to make chicken stroganoff. At Kibe we had this veal in a cream sauce. Yes, I know it's a bit of a stretch to get from veal in cream sauce to chicken stroganoff, but it was a wine and sour cream type sauce. It tasted A LOT like this recipe. As I was eating it, I knew I wanted to try to recreate it at home. Except with chicken and not veal. Not that I dislike veal, it just has a different connotation here. Some people look down on it because of the way it is mass produced.
Anyway.
I had an idea of what I really wanted this to taste like, and I think I nailed it. I wanted it to have a nice wine flavor, be really creamy, and slightly tangy. Nailed it. I had some white wine in the fridge, but we drank that. Oops. So, I used Marsala. I know it's not the best "wine" to be cooking with unless you're making Marsala, but somehow, it was the flavor I was looking for in this dish.
I could have licked the pan. And it was still on the stove...with the burner on. It was that good. Or maybe it was just me. *shrugs*
I cut the chicken into thin fillets instead of strips like I usually do with stroganoff meat. I wanted to see and taste the chicken. When it's in strips, it blends in with the mushrooms and sauce. I wanted to taste the tender chicken breast pieces. Great. Now I want to make this recipe again. Like, tomorrow.
Can I just say, I'm totally not ready for Christmas. AT.ALL. I have no idea what to get S. He's no help either. I can usually figure a few things out for him, but this year. Nada. Not a clue. And it's our first Christmas as a married couple this year. Isn't it supposed to be special? How in the world can it be special if I have NO CLUE what to get him? Or even DO for him? Ugh.
I need work to chill out a minute, get my mojo back (they're related) and then hopefully I can get inspired. *crosses fingers* Seeing this dish, I might be getting back there.
Enjoy!
Chicken Stroganoff
- 3 cups mushrooms, sliced
- 1 pound chicken breast, cut into bite sized pieces
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1 1/2 cups chicken broth, fat free
- 1/2 cup sour cream, fat free
- 4 cups egg noodles, cooked
- Cook the pasta according to package directions, omitting salt and fat.
- Heat a large skillet coated with cooking spray over medium-high heat. Add mushrooms and saute until browned and juices have released. Remove from heat and keep warm.
- Add the chicken to the pan and cook until browned and almost cooked through 5 to 7 minutes.
- De-glaze the pan with the white wine, making sure to scrape the browned bits off the bottom of the pan.
- Combine the flour and chicken broth in a small bowl and add to the pan; stirring until combined.
- Return the mushrooms to the pan and bring to a boil. Simmer until thickened, about 5 to 10 minutes.
- Remove from heat and add the sour cream, stirring until combined.
- Place 1 cup of egg noodles on each of 4 plates and top with 1 1/2 cups chicken mixture.
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