Chicken Stroganoff

This is a fairly intense recipe so the preparation, beforehand, of these items is important. You won't have much time for food prep while the stroganoff is cooking.

• one boneless chicken breast, cut into strips -or- two chicken thighs, fileted and cut into chunks
• 3 mushrooms, cleaned and sliced
• 1/2 onion, chopped
• 1 cup chicken broth
• 2 TBL flour
• 3 TBL sour cream
• 2 tsp red wine vinegar or cooking sherry
• 1 tsp prepared mustard
• 1 cup dry egg noodles

1. Prepare chicken: Filet thighs, discard skin and bones, chop into chunks. Season chicken with oil and garlic salt. Place in refrigerator until ready to use.



2. Prepare veggies: Chop onion and slice mushrooms and place in refrigerator for use later.



3. Prepare thickening: Heat one cup of water in microwave and stir in 1 tsp instant chicken bouillon, or use 1 cup of canned chicken broth. Add 1 TBL flour and whisk with fork. Set aside for later and re-whisk occasionally until needed. It's important that there be no lumps in this thickening.



4. Noodles: Draw about 1-1/2 quarts of water into a saucepan, add a pinch of salt and place on back burner, but don't turn on the heat yet. Measure dry noodles into cup or bowl and set nearby.
5. Misc final prep: Place large mixing bowl on counter and have a cover ready (a dinner plate on top will do fine). Have a collander ready for draining the noodles. Also have a smaller bowl and cover ready to hold the browned chicken.



6. Heat 1 TBL oil in large skillet. Sprinkle about 1 TBL flour on seasoned chicken pieces. Toss lightly and place in skillet. Brown chicken pieces. Remove chicken and place in small covered bowl to keep warm until needed later.



7. Add 2 TBL oil to skillet. Add sliced mushrooms and chopped onions. Stir frequently until mushrooms are golden.
8. While mushrooms and onions are cooking, start the noodles. Bring water to boil. Add noodles and stir several times, reducing heat to low boil. Boil noodles for about 8-10 minutes.



9. When mushrooms are golden, add the broth with thickening. Be sure to stir the broth vigorously just before adding to make sure the flour is suspended in the broth. Stir frequently and bring to low boil. Reduce heat and simmer for 10 minutes.
10. When noodles are done, drain and place noodles in covered mixing bowl to keep warm.



11. Add chicken back to skillet and simmer for 5 minutes.



12. Remove heat from skillet. Stir in sour cream, vinegar, mustard, and a little black pepper until a smooth and creamy sauce is formed.



13. Pour chicken with sauce over noodles and mix completely. Serve.

Oct 2012