Dijon Chicken Stroganoff

This is one of those recipes that comes about based on the ingredients you have left in your fridge, and it is magic. Tonight was my second time attempting this dish, and fortunately I came across a recipe on Kayotic Kitchen a while back that helped me refine the steps a bit. I’ve thrown together a dijon & sour cream based sauce a couple of times, but Kay’s addition of paprika really brought the flavor up a few notches. Also, her photos are much lovelier than mine! One of these days I’ll get a real camera and give up on these iphone pics… I’ve also done this dish without the chicken – it can easily be made vegetarian by removing the chicken, doubling or tripling the mushrooms, and substituting a few other ingredients. Any way you do it, it whips up easily on a weeknight!

Dijon Chicken Stroganoff
adapted from kayotic kitchen

1 pound chicken, sliced into small strips
8 oz mushrooms, sliced
1 large onion, roughly chopped
3 garlic cloves, minced
1 green bell pepper, roughly chopped
1/2 tsp paprika powder
1 tbsp all-purpose flour
2 tbsp dijon mustard
3/4 cup chicken broth
1/2 cup sour cream
2 tbsp olive oil
freshly ground pepper
kosher salt
4 tbsp minced fresh parsley
1 cup uncooked rice
.
Prepare rice as directed.
Heat 1 tbsp olive oil in a large saute pan and cook the chicken until tender, about 8 minutes. The chicken shouldn’t brown. Remove the chicken strips from the pan and set aside. Heat one more tbsp olive oil and saute the bell pepper and onion for 3-4 minutes before adding the mushrooms. Cook until the mushrooms have softened, then add the garlic. Cook for an additional minute, stirring occasionally. Add the flour, stir and cook for a minute to neutralize the rawness. Pour in the chicken broth, stir well, add the chicken strips and bring it all to a boil. Season with salt and pepper to taste. Simmer without the lid on for 5 minutes. Add the paprika powder, dijon mustard and sour cream, stir and simmer for another 5 minutes. Let sit a few moments to thicken.
Serve over rice and with a sprinkle of fresh parsley.
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