A great adaptation for those of us that do not eat red meat.

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Name: Chicken Stroganoff
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoon All purpose flour; 1 teaspoon Sage ground; 1 teaspoon Thyme dried and crushed; salt and pepper to taste; 4 Skinless boneless chicken thighs cut into 1 1/2 inch chunks; 2 tablespoon olive oil; 1 tablespoon Butter; 1/2 cup Sweet onion minced; 2 cloves Garlic pressed; 8 ounce White mushroom sliced; 1 teaspoon Kosher salt; 1/2 cup White wine; 1 cup Chicken broth; 1/2 cup Heavy cream; 1/2 cup Sour cream; 1 tablespoon Chives chopped for garnish

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INGREDIENTS

2 tablespoon All purpose flour
1 teaspoon Sage ; ground
1 teaspoon Thyme ; dried and crushed
salt and pepper ; to taste
4 Skinless boneless chicken thighs ; cut into 1 1/2 inch chunks
2 tablespoon olive oil
1 tablespoon Butter
1/2 cup Sweet onion ; minced
2 cloves Garlic ; pressed
8 ounce White mushroom ; sliced
1 teaspoon Kosher salt
1/2 cup White wine
1 cup Chicken broth
1/2 cup Heavy cream
1/2 cup Sour cream
1 tablespoon Chives ; chopped for garnish

Servings

INSTRUCTIONS

Preparation

In a large bowl, combine flour, sage, thyme, salt and pepper.

Add chicken pieces and toss to coat.

Heat a large, heavy, deep-sides skillet over medium heat. When hot, add olive oil and swirl to coat the bottom of the pan. Add chicken and cook until lightly browned. Place browned chicken in a bowl and set aside.

In the same pan, melt butter in the pan drippings. Add minced sweet onion, garlic, and mushrooms. Toss to coat, then sprinkle with 1 teaspoon kosher salt to help mushrooms release their liquid. Deglazed pan with white wine and stir, scraping bits from the bottom. Cook about 2 minutes to boil off the alcohol. Add chicken broth and simmer about 5 minutes. Return chicken to the skillet and add heavy cream. Simmer another 10 minutes or until sauce is thickened.

Remove from heat and stir in sour cream. Serve chicken stroganoff over buttered and parsleyed noodles or rice pilaf and garnish with chives.

NOTES

If you do not like mushrooms like most of my family they can be omitted with out being missed for the meal.

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Chicken Stroganoff

2 tablespoon All purpose flour
1 teaspoon Sage ground
1 teaspoon Thyme dried and crushed
 salt and pepper to taste
4 Skinless boneless chicken thighs cut into 1 1/2 inch chunks
2 tablespoon olive oil
1 tablespoon Butter
1/2 cup Sweet onion minced
2 cloves Garlic pressed
8 ounce White mushroom sliced
1 teaspoon Kosher salt
1/2 cup White wine
1 cup Chicken broth
1/2 cup Heavy cream
1/2 cup Sour cream
1 tablespoon Chives chopped for garnish

Preparation
In a large bowl, combine flour, sage, thyme, salt and pepper.

Add chicken pieces and toss to coat.

Heat a large, heavy, deep-sides skillet over medium heat.  When hot, add olive oil and swirl to coat the bottom of the pan.  Add chicken and cook until lightly browned.  Place browned chicken in a bowl and set aside.

In the same pan, melt butter in the pan drippings.  Add minced sweet onion, garlic, and mushrooms.  Toss to coat, then sprinkle with 1 teaspoon kosher salt to help mushrooms release their liquid.  Deglazed pan with white wine and stir, scraping bits from the bottom.  Cook about 2 minutes to boil off the alcohol.  Add chicken broth and simmer about 5 minutes.  Return chicken to the skillet and add heavy cream.  Simmer another 10 minutes or until sauce is thickened.

Remove from heat and stir in sour cream.  Serve chicken stroganoff over buttered and parsleyed noodles or rice pilaf and garnish with chives.

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Nutrition

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Serving Size: 1 Serving (250g)
Recipe Makes: 4

Calories: 243
Calories from Fat: 151 (62%)

Amt Per Serving		% DV

	Total Fat 16.8g	22 %
	Saturated Fat 8.5g	43 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 1.3g
Cholesterol 82.8mg		25 %
Sodium 655.9mg		23 %
Potassium 414mg		11 %
Total Carbohydrate 9g		3 %
	Dietary Fiber 1.1g	5 %
	Sugars, other 7.9g
Protein 13.9g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 243

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