Chicken Stroganoff

Now that fall is here, I've been craving "comfort food". I decided to pull this old recipe out from my files and give it a little update.

Definitely an oldie, but a goodie and  full of fall comfort!


Ingredients

1 TBLSP Olive Oil

1 tsp Paprika
1tsp Garlic powder
1 tsp Onion powder

1/2 tsp Salt  
1/2 tsp Pepper

1 lb boneless Chicken breast

1/3 cup Flour

1 TBLSP Olive oil

½ small Onion, finely chopped

2 cloves Garlic, minced

10 oz Mushrooms, sliced

Pinch of salt & pepper

3 TBLSP Flour (the leftover flour from the plastic bag)

1 ½ cup  Chicken stock

3 TBLSP Fat free sour cream

2 pinches each of salt & pepper

8 oz Egg Noodles, cooked according to package directions


Directions

Season the chicken with the salt, pepper, onion powder, garlic powder and paprika.

Add the flour to a plastic bag and add chicken breasts one at a time. Shake to coat.

Heat a large, high sided skillet over medium heat.

Add the oil.

Shake the excess flour off the chicken. 

Add the chicken to the pan, raising the heat to medium and high brown on both sides.

Remove the chicken to a plate and set aside.

To the same pan, add another TBLSP of olive oil and then stir in the onion, garlic and mushrooms and sauté for about 5 minutes or until slightly softened.

Sprinkle in the flour that was leftover from the plastic bag (3TBLSP) and stir to combine to get rid of the raw flour taste.

Add the chicken stock and stir until thickened, just a few minutes.

Lower the heat to medium-low, stir in the sour cream, season with the additional salt and pepper, and add the chicken back in and cook for an additional 30 minutes.

If the sauce isn't thick enough, you can make a little cornstarch water slurry, raise the heat and stir in to thicken some more.

Top noodles with chicken (sliced or whole) and top with the gravy. 

Sprinkle with a little extra paprika and garnish with parsley if desired.


Serves 3

8 grams of unsaturated fat and 2 grams of saturated fat per serving