Chicken and Mushroom Stroganoff

Chicken and Mushroom Stroganoff

Chicken and Mushroom Stroganoff
Serve with buttered egg noodles, warmed asparagus salad-This lighter version of the well known Beef Stroganoff will appeal to the chicken lovers in the family. While a bed of hot brown rice would be nutritionally better, traditionally this dish is served with buttered noodles (and a favorite of the kids!).
    Servings
    4people
    Cook Time
    30minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    30minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 8ounce dried egg noodles (whole wheat or gluten-free if you can find them)
    • 1tablespoon butter
    • sea salt and ground black pepper, to taste
    • 2teaspoon olive oil
    • 4 skinless, boneless chicken breasts cut into small strips*
    • 1 onion, chopped
    • 8ounce mushrooms, sliced
    • 3/4cup chicken broth
    • 3tablespoon whole wheat flour or arrowroot
    • 1/4teaspoon paprika
    • 1teaspoon dried tarragon
    • 2/3cup whole or 2% yogurt *
    • 1/4cup fresh parsley, chopped
    • 1 1/2pound asparagus
    • 1tablespoon white wine vinegar
    • 1tablespoon olive oil
    • 1teaspoon grated lemon rind
    • 2teaspoon fresh lemon juice*
    • 1 medium shallot, peeled and minced
    • 1/4teaspoon sea salt
    • 1/4teaspoon freshly ground black pepper
    Instructions
    1. Bring a pot of water to boil. Cook noodles according to package directions. Drain and place in a serving bowl. Toss with butter, season with salt to taste, cover and keep warm until ready to serve.
    2. Heat olive oil in a large skillet over medium-high heat. Add chicken strips and brown each side about 2 minutes each side. Add onions and mushrooms to the skillet; cook another 4-5 minutes. Add the chicken stock, flour, paprika and tarragon. Bring to a slow boil until sauce thickens. Stir in yogurt and parsley only until the yogurt is warmed and the parsley wilted. Season with salt and pepper to taste.
    3. While sauce thickens, bring 1-2 cups water to boil in a large saucepan. Steam asparagus until tender for 5 minutes in a covered steamer basket set over the saucepan. In a small bowl, combine the white wine vinegar and the rest of the ingredients. Place steamed asparagus on a platter and drizzle with vinaigrette. Serve immediately with chicken stroganoff and buttered noodles.
    Recipe Notes

    *If you want to keep it authentic, substitute lean beef strips for the chicken and sour cream for the yogurt.

    Try seitan for a vegetarian version.

    Beef Stroganoff is notable for strips of lean beef sautéed and served in a sour-cream sauce with onions and mushrooms. The dish takes its name from Count Pavel Stroganoff, a 19th century Russian noble, who was a dignitary at the court of Alexander III, a member of the Imperial Academy of Arts, and a known gourmet. The dish, however, was created prior to his version, as it appeared in the 1871 edition of the Molokhovets cookbook, which clearly pre-dates his fame. It did not appear in English cookbooks until 1932, and it was not until the 1940s and 1950s that beef stroganoff became popular for elegant dinner parties in America.

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