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Chicken Stroganoff

July 9, 2010

You may have noticed a pattern here–one of my favorite combinations of flavors is that of mushrooms, wine, and cream. So of course this recipe features all three.

When I started cooking with more whole foods, some of our favorite recipes had to be reworked. This one for chicken stroganoff originally called for canned beef broth and something called browning sauce, which I believe is a mixture of browned sugar and vegetable stock. Both of these things have questionable ingredients in them, so I went to search for something else. The beef broth in the original has been replaced with homemade chicken stock, and the browning sauce with molasses (which I know sounds weird, but shouldn’t be missed.  It lends a depth of flavor with just a hint of sweetness).

Chicken Stroganoff

Adapted from Taste of Home

1 small onion, diced

8 oz portabella mushrooms, sliced

2 tablespoons butter

2 boneless, skinless chicken breasts, cut into 1/2 inch thick slices

1 tablespoon blackstrap molasses

1 cup homemade chicken stock

1 cup white wine or additional stock

2 tablespoons organic ketchup

1 clove garlic, minced

1 1/2 teaspoons sea salt, or to taste (if using canned stock, add less salt)

1/3 cup water

1/4 cup all-purpose flour

8 oz sour cream

Cooked egg noodles

Saute onion and mushrooms with butter over medium heat until softened. Remove to a plate and keep warm. Add chicken and molasses, and cook until chicken browns, about 3-5 minutes. Add broth, wine, ketchup, garlic, and sea salt and bring to a boil. Reduce heat, simmer 20 minutes (now is a good time to get the pasta going.) Stir together water and flour to create a slurry. After 20 minutes, return pan to a boil, then add the slurry, stirring quickly with a whisk. Cook for 2 minutes. Reduce heat, then add the sour cream. Do not boil. Serve over egg noodles and enjoy.

Serves 4

Stu and I enjoy this dish with fresh fruit or a light salad on the side. This is enough for me to freeze half to save for a later day. I thaw the frozen meal overnight in the fridge, then reheat in a saucepan and serve over pasta.

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