Chicken Stroganoff

I've always want to try beef stroganoff. Searching through the interweb, I found this simple recipe from Simply Recipes. Although, as much as I wanted to eat beef, I replaced it with sliced chicken breast. I had gotten a jumbo 10lb bag from Costco. Gotta love it!

This dish is made with sour cream, but you can use yogurt as a substitute. I wanted criminis, yet sadly the Ralphs near my house didn't have any. *tear drop* So my only choice was sliced white mushrooms. It still tasted great. Note to self: Next time, make it with some beef strips.

I served it over some whole grain penne from Barilla. But you can choose whatever pasta you want. Usually it's served over egg noodles.


Serves 2



Chicken Stroganoff
adapted from Beef Stroganoff from Simply Recipes.

1 large chicken breast
1/2 medium Sweet Onion (diced)
2 Tbsp Extra Virgin Olive Oil
4 Tbsp Butter
1 Tbsp dry oregano
4-5 Tbsp Sour Cream or plain yogurt
2 garlic cloves (minced)
8 oz (2 c) White or Crimini Mushrooms (sliced)
Salt
Pepper
Paprika

Cut the chicken breast into 1/2-inch strips. Season both sides with salt, pepper and paprika.

Heat the oil and melt 2 Tbsp of the butter in a skillet on a medium flame. Cook the chicken slices for 2-3 min on each side.

Remove from the skillet and let it rest for 2-3 min, covered loosely with foil.

In the same skillet, melt the other 2 Tbsp butter. Then saute garlic and onions until tender. Add in the mushroom and cook until they are slightly darker in color. Stir constantly. Season with a little salt and pepper.

Then add in the sour cream. Combine thoroughly. Feel free to add in more, if needed. It should look like a thick sauce.

Pour over or mix in your favorite pasta.