Chicken Stroganoff

 

Here's another easy and tasty recipe from my new Taste of Home, Best Loved Recipes cookbook. It combines the smoky flavor of bacon, earthy flavor of mushrooms and, creamy sour cream. 

I ended up adding a bit cornstarch mixed with cold water, to thicken the sauce, a little bit more at the end. So, you may need to do this as well, or add some additional flour when the recipe calls for it.

My husband really liked this and I think you will too!

This recipe was created by Laura Schimanski from Coaldale, Alberta, Canada.

She says, "I came up with this recipe, a variation on Beef Stroganoff, as a way to use up roasted chicken. It was a hit. I'm usually the only one in my family who enjoys noodles, but even our son will have more when they're topped with the creamy poultry dish."

                                   Chicken Stroganoff

4 strips bacon, diced

1 pound boneless, skinless chicken breasts, cut into 1/4" strips

1 medium onion, diced

2 jars (4 1/2 oz each) sliced mushrooms, drained (I used one 8 oz. can)

2 garlic cloves, minced

1 1/2 cups chicken broth

1/2 teaspoons salt

1/8 teaspoons paprika

Pepper to taste

2 Tablespoons all-purpose flour

1 cup (8 oz. ) sour cream

Hot cooked noodles

Additional paprika, optional

In a large skillet, cook the bacon until crisp. Using a slotted spoon, remove bacon to paper towels to drain; reserving 2 tablespoons drippings; set bacon aside.

In the drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes.

Combine flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles. Sprinkle with paprika if desired.

 

This recipes makes 4 servings. If you are following Weight Watchers, each serving over 1 cup cooked hot noodles is 12 points plus (7 points plus for 1/4 serving of Chicken Stroganoff, and 5 points for the noodles.)

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Sweet 'N' Spicy Chicken

Happy Monday Everyone! I'm glad to be home. My family and I got back yesterday afternoon, after 3 days and 3 nights at the Disneyland Resort. We had a blast, but as you can imagine, I'm one tired mommy!

On top of being exhausted, I received a message on our answering machine from my son's Dr., asking for me to give them a call. I called this morning, and they wanted me to come in and discuss results of an MRI my son had several weeks ago. After hanging up with the Dr.'s office, I had 2 hours until my appointment, so of course, I was quietly freaking out during that time. The reason my son had a MRI was because he was experiencing frequent headaches, so I'm thinking they're going to tell me he has a brain tumor or something. Thank goodness, that's not the case! However, he does have sinus issues, and is being referred to an Ears, Nose & Throat specialist.

Anyway, after an emotionally draining morning, and not really having much in my fridge, due to being out of town, I wanted something super easy & yummy for dinner.

I just bought this awesome cookbook, Taste of Home Best Loved Recipes, where I found this recipe by Sheri White from Higley, Arizona.

Sheri writes: My family loves this tender chicken that has a spicy sauce. Peach preserves add just a touch of sweetness, while taco seasoning and salsa give this dish some kick. This entree can be made even zippier yet by adding more taco seasoning and using spicier salsa.

I thought the balance of flavor in this dish was perfect. I wouldn't change a thing! It only took about 20 minutes to make.

Sweet 'N' Spicy Chicken

3 Tbsp taco seasoning

1 pound boneless, skinless chicken breasts, cut into 1/2" chunks

1 Tbsp canola oil

1 jar (11oz) chunky salsa

1/2 c peach preserves 

Hot cooked rice

Place the taco seasoning in a large resealable plastic bag; add chicken and toss to coat. 

In a large skillet, brown the chicken in the oil until no longer pink. Combine the salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through. Serve with rice.

This recipes makes 4 servings. If you are following Weight Watchers, each serving is 7 points plus.

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