Chicken Stroganoff
- Ready In:
- 50mins
- Ingredients:
- 22
- Serves:
-
4
ingredients
- 1 lb boneless skinless chicken breast, fat discarded,rinsed and patted dry,and cut in 1/4 x 2 inch strips
- 1⁄2 teaspoon seasoning salt (preferably Lawry’s seasoned salt without MSG)
- 1⁄2 teaspoon fresh ground black pepper, plus additional to taste
- 1⁄2 teaspoon garlic granules
- 1 -2 tablespoon white wine worcestershire sauce
- 4 slices bacon, diced
- 1 -2 tablespoon extra virgin olive oil, if needed
- 1 small onion, quartered lengthwise,then sliced crosswise
- 2 lb mushrooms, cleaned and sliced or (4 ounce) jars sliced mushrooms, undrained
- 1 (14 ounce) can low sodium chicken broth
- 3 -4 cloves garlic, pressed or finely minced
- 1 -2 teaspoon chicken bouillon granule, to taste,rather than adding salt
- 1⁄2 teaspoon sweet paprika, more to taste
- 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil, lightly crushed
- 1⁄4 teaspoon freshly grated nutmeg
- salt (optional)
- 4 tablespoons flour, whisked with
- 1⁄4 cup sherry wine, and
- 2 tablespoons brandy
- 1⁄4 cup chopped fresh italian flat leaf parsley
- 1 cup low-fat sour cream
- 1 lb uncooked wide pasta, cooked in boiling salted water until al dente as accompaniment
directions
- Combine chicken strips with seasoned salt, pepper, granulated garlic, and white-wine Worcestershire sauce, toss to combine, and allow to marinate for 1-2 hours in refrigerator, tossing and turning several times.
- In a skillet, cook bacon until crisp, and drain, reserving 2 Tbsp drippings; set bacon aside.
- In the drippings, cook the chicken over high heat until lightly browned.
- Remove chicken from pan, and set aside.
- Add 1-2 Tbsp olive oil to pan, if needed, and saute onion and sliced mushrooms over high heat until onions are transparent and mushrooms have given up their moisture and most of it has evaporated.
- (If using canned mushrooms, same directions apply).
- Add chicken broth, fresh garlic, bouillon granules, paprika, basil, nutmeg, and bacon.
- Cover, and simmer 10 minutes.
- Strain in the flour mixture while whisking, and simmer, stirring and cooking for 5 minutes or until thickened.
- Add parsley and sour cream, and stir until smooth.
- Season to taste with more freshly ground black pepper and salt, if desired, and bring almost to a boil.
- Do not boil!
- Serve immediately over noodles.
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RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!