Kickin’ Chicken Stroganoff

Alex aka Ma, What's For Dinner — Fri, 19 Feb 2010 17:05:11 +0000

This recipe is a sure fire hit. I gave this one to my friend Shelbi to try on her family chock full o’ picky eaters. Her four year old not only finished his plate for the first time he asked for seconds. She cried. Then I cried. Try it and let me know if you cry! Little story for ya. The hubs is a real meat and potatoes kind of guy. He’s not into fancy cooking and doesn’t get excited much about food. The first time I served up this puppy and he quickly polished off his first plate and looked at me with big eyes and a silly grin and said, “is this hamburger helper?” Now, some may consider that an insult but I know my guy…that was the biggest compliment he could ever give me. Don’t get between that man and his cheeseburger macaroni!

Serves: 4 Prep time: 10 minutes Cook time: 25 minutes

1 lb ground chicken

2 T butter, divided

1 T extra virgin olive oil

1 small onion, sliced

1 c mushrooms, sliced

1 clove garlic, chopped

1 10 oz can low sodium cream of mushroom soup

½ c chicken stock

1 T Worcestershire Sauce

¾ c sour cream

S&P

¼ c chopped parsley

1 bag whole wheat egg noodles

Set a large pot of water to boil for your noodles. In a large skillet heat 1 T butter and olive oil over medium high heat. Add in ground chicken and allow to brown. Once chicken is browned toss in your onions, mushrooms and garlic. Cook for about 5 minutes or until your vegetables begin to soften. Next add in the soup, chicken stock, Worcestershire sauce, and season with S&P. Bring to a boil then turn the heat down to low and allow to simmer while your pasta cooks.

When water is boiling, flavor your water with a handful of salt then add in pasta. Cook to package directions, usually about 8 minutes. Drain and toss with remaining T butter.

Remove stroganoff from heat and stir in sour cream and parsley. Top noodles with stroganoff sauce and serve with roasted veggies.

Creamy Country Chicken

Alex aka Ma, What's For Dinner — Mon, 16 Nov 2009 19:42:06 +0000

Serves: 4 Prep Time: 10 minutes Cook time: 40 minutes

3 tablespoons vegetable oil

1 ½ pounds skinless chicken legs and thighs

8 ounces button mushrooms, sliced

2 tablespoons minced shallot

2 cloves garlic, minced

1 rounded tablespoon curry powder

¼ cup white wine

2 cups heavy cream

2 1/2 cups seedless green grapes

5 ounces egg noodles

3 tablespoons Dijon mustard

1 tablespoon chopped fresh thyme

S&P

In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Season chicken with salt and pepper and sear on both sides until golden. Remove from pan.

In the same pan, add the remaining 1 tablespoon of oil, if needed, and saute shallots, mushrooms, garlic and curry until soft. Pour in white wine to deglaze your pan being sure to scrape up brown bits from the bottom of the pan. Add chicken back to pan and stir in heavy cream. Cover and bring to a simmer for 15 minutes.

After 15 minutes add the grapes and noodles, return to a simmer, cover and cook for 15 to 20 minutes or until chicken juices run clear when poked with a fork. Stir in mustard and thyme. Season with additional salt & pepper if desired.

Ma Whats For Dinner?» egg noodles

Kickin’ Chicken Stroganoff

Creamy Country Chicken