Menu:
Chicken Stroganoff * Noodles or pasta * Steamed broccoli
Time to dinner: 38m
Prior Prep: defrost chicken if you are using frozen
I love love love beef stroganoff, it’s one of my favorite dishes. My mom used to make it, and I have her recipe. When I was cooking on my own, I make it a few times, but quickly realized that it’s not a weeknight meal at all. Just browning all the beef took ~20 minutes, then you had to cook it for another 30-40 minutes in the sauce. It’s delicious, but time consuming.
When I was in one of my “make recipes lighter” phases, I decided to try my mom’s beef stroganoff recipe with chicken, and it was a total success! An added bonus is that the chicken cooks quicker than the beef, so I could add this to my weeknight rotation.
I’ll be honest, my kids are not fans of mushrooms, but they do not have a problem eating this and picking them out. My oldest daughter has actually started to like mushrooms, and I think this dish has helped.
All you need for this meal:
This is another main dish where I use the Perdue frozen tenders (defrosted, of course) because they are a more uniform size than chicken breasts. If you choose to use breasts, you definitely need to cut them up in 1”x 2” pieces.
I buy the sliced mushrooms to save time with slicing.
The classic starch side dish with stroganoff is egg noodles, but I serve shells or bow-ties with this as often as noodles.
The following are directions to make this meal in its entirety; the recipe for chicken stroganoff is at the end.
| # | Step: | Time Elapsed |
| 1 | Put water on to boil for pasta | 1 m |
| 2 | Chop onion and peel garlic | 3m |
| 3 | Step 1 of recipe: In a large, deep skillet or Dutch oven, melt the butter/margarine over med heat. | 4m |
| 4 | Step 2 of recipe: Combine flour and garlic powder (add salt and pepper to taste) and dredge/shake chicken tenders (I put the flour mixture in a plastic bag and shake 3 tenders at a time). | 10m |
| 5 | Step 3 & 4 recipe: Add chicken to skillet and sauté until no longer pink and slightly browned. Remove chicken to a plate and keep warm. (Note: this is an iterative step between shaking the chicken, adding to pan, browning, turning, moving to plate, and adding more chicken until it is done. Both steps 4 and 5 should take about 15 minutes.) | 18m |
| 6 | The water should be at a boil by now, so add pasta to water to boil per package directions. | 19m |
| 7 | Steps 5-7 of recipe: Add onions to the pan (you might need to add some butter or oil) and sauté, turning down heat. Add garlic and sauté until onions are soft. Add mushroom slices and sauté for an additional 3-4 minutes or until mushrooms start to give up their liquid. | 24m |
| 8 | While the vegetables cook, prep broccoli – cut up into flowerets and place in medium sauce pan and fill half way with water. Cover and place on med-high heat to bring to a boil. | 25m |
| 9 | Step 8 & 9 of recipe: Add soup and water to the pan and combine, deglazing pan. Return chicken tenders to the pan, bring mixture to a boil, then turn down to low and cook for at least 5 minutes. | 30m |
| 10 | Noodles/pasta should be ready to drain, add some butter and keep warm until stroganoff is done. Check broccoli – turn heat down to low once water has come to a boil. | 31m |
| 11 | Step 10 of recipe: Add the sour cream to the chicken mixture and combine, and turn heat up to bring back to almost a boil, then immediately turn down the heat to low. | 36m |
| 12 | Drain broccoli, toss with salt and pepper to taste. | 37m |
| 13 | Serve chicken, noodles and broccoli | 38m |
So, there you are, complete dinner in 13 easy steps and only 38 minutes! Yum yum yum yum yum – comfort food for sure, so creamy and satisfying. I hope you try this meal and that your family loves it as much as mine does.
Chicken Stroganoff
Ingredients
- 1 1/2 lbs chicken tenderloins I buy the bag of Perdue ice glazed frozen tenders
- 1/4 cup flour
- 1 teaspoon garlic powder
- 1 tablespoon butter or 1 tablespoon margarine
- 1 medium onion chopped
- 1 garlic clove crushed
- 1 10 ounce packages fresh mushrooms, sliced
- 1 10 1/2 ounce cans Healthy Request cream of chicken or mushroom soup (I prefer the mushroom)
- 1/2 cup water
- 1 cup low-fat sour cream
Instructions
- In a large, deep skillet or Dutch oven, melt the butter/margarine over med heat.
- Combine flour and garlic powder (add salt and pepper to taste) and dredge/shake chicken tenders (I put the flour mixture in a plastic bag and shake 3 tenders at a time).
- Add chicken to skillet and sauté until no longer pink and slightly browned.
- Remove chicken to a plate from pan and keep warm.
- Add onions and sauté, turning down heat. Add more butter/oil if needed.
- Add garlic and sauté until onions are soft.
- Add mushroom slices and sauté for an additional 3-4 minutes or until mushrooms start to give up their liquid.
- Add soup and water to the pan and combine, deglazing pan.
- Return chicken tenders to the pan, bring mixture to a boil, then turn down to low and cook for at least 5 minutes.
- Add sour cream, combine, turn up heat and bring almost a boil, then immediately turn down to low (you don’t want the cream to curdle).
- Serve with noodles and steamed vegetables
