Chicken Stroganoff

Serves 4

Meat Meal

This easy chicken stroganoff recipe is a comfort food classic with a tangy sour cream sauce, plenty of mushrooms, and tender chicken pieces.

1 1/2 lb Bite Sized Chicken Breast

12 Ounce Egg noodles

8 Ounce Crimini Mushroom

2 Cloves Minced Garlic

1 Each Chopped Onions

1 Tablespoons Tomato Paste

1/4 Cups Sour Cream

1/2 Cups Greek Yogurt

1/2 Cups Chicken Stock

1/3 Cups Cooking Wine

1 Tablespoons Extra Virgin Olive Oil

1 1/2 Tablespoons Butter

2 Teaspoons Dijon Mustard

2/3 Teaspoons Garlic Powder

1/2 Teaspoons Kosher Salt

2/3 Teaspoons Black Pepper

2/3 Teaspoons Paprika

1 Bay Leaf

1/4 Teaspoons Italian Seasoning

1 Tablespoons Chopped Fine Parsley

1/4 Bunch Parsley (Garnish)

10 Ounce Green Beans

Make pasta, do not over cook!
Slice, season and very lightly steam broccoli
Chop onions, slice mushrooms, mince garlic.
Heat the oil and 3/4 of the butter in the tilt skillet and brown mushrooms over medium heat until golden, stir once in a while to avoid burning. This will take approximately 5-7 minutes, do not rush that process.
Add chopped onion and garlic and cook over lower heat for 5 minutes longer.
Remove to a separate plate and set aside. RINSE OUT SKILLET (we don’t wanted things burning in there!)
Add a little bit more oil, and then add bite-sized sliced chicken breasts to the skillet, add a pinch or two of salt & pepper- and brown on all sides over high heat for 5-7 minutes.
When the chicken is browned pour the white wine all over and scrape the bottom of the pan with a spatula to release the brown bits.
Then add the chicken stock, mustard, tomato paste and bay leaf.
Return the onions and mushrooms back to the pan, bring everything to a boil and then lower the heat, add remaining butter, yogurt and the sour cream, chopped parsley and the rest of the seasoning- let it simmer uncovered for 5 minutes or until the sauce is thickened to a desired consistency.
Serve with a side of lightly steamed green beans