Chicken & Mushroom Stroganoff

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It’s Thursday, which means tomorrow is finally Friday, which means its almost the weekend! I can’t wait! And since we get an hour and half lunch tomorrow at work due to our Halloween Party, I’m pretty excited. One of the things that helps me get through the week is making a great dinner. Last night I made my mom’s chicken and mushroom stroganoff. This meal is family favorite, and if my brother is there, you better make sure you get all you want, because it will be gone before you know it. I always make sure to make plenty of this dish. It’s that good! This has always been one of my favorite meals that my mom made, although to be honest there are quite a few them. Really anything with noodles or pasta, or mashed potatoes. I just really like food!

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To begin this recipe start by trimming and dicing the chicken into smaller pieces, about 1 inch squares. Next put thechicken in a plastic bag with 2 tablespoons of flour and shake up it up so all the chicken cubes are covered with flour. Heat a large skillet that has sides over medium heat with a little butter or oil, and add chicken when its hot. Cook chicken until completely cooked through, or for about 5 minutes. Then add some diced onion and mushrooms with any remaining flour into the skillet, and cook until the onion are translucent. Next add the chicken broth and mustard and bring to a boil.Reduce heat and simmer for 5 minutes. At the end add some sour cream and simmer for additional 3 minutes. Meanwhile, cook some noodles according to package directions. Serve stroganoff over noodles. Green vegetables such as peas, broccoli or green beans go very nicely with this meal.

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Chicken & Mushroom Stroganoff

Ingredients:

  • 2 tbsp. butter
  • 2 tbsp. flour
  • 4 chicken breasts
  • 1 medium onion, chopped
  • 8 oz mushroom, sliced
  • 1 ½ c. chicken broth
  • 2 tbsp. spicy brown mustard
  • ½ c. sour cream
  • 1 tsp. parsley
  • 8 oz. package noodles

Directions:

In a large skillet on high melt butter. Place flour in plastic bag. cut chicken into 1 inch cubes. Add chicken to flour and shake to coat. place chicken into skillet and cook, turning about 5 minutes to brown well on both sides. Stir in onion and mushrooms and any unused flour. Reduce heat to med. and cook, stirring until onion is golden about 5 minutes. Pour chicken broth and mustard into pan and stir. bring to a boil, reduce heat to simmer and cook about 5 minutes. Stir in sour cream and parsley. Simmer 3 more minutes. Season with salt and pepper. Serve over noodles.

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