Chicken Stroganoff

Time: 40 minutes
Yield: 6 servings
Recipe from Jamie Cooks It Up!

3 large chicken breasts (about 2 pounds)
3/4 C flour
salt and pepper
olive oil
2 T butter
1 1/2 C chicken broth
2 (10 ounce) can cream of chicken soup
1 t parsley, dried
1/2 t thyme, dried
3 T sour cream
1/2 t new orleans cajun seasoning (optional, but fabulous. It really adds to the flavor.)

1. Find yourself 3 chicken breasts. Trim off any excess fat and cut them into chunks (about 2-3 inches each) with a pair of kitchen scissors.

2. Pour 3/4 cup of flour into a small bowl.

3. Heat a large skillet up over medium high heat. When the pan is nice and hot add 2-3 tablespoons of olive oil into the pan.

4. Dredge each chicken chunk in flour and then set in the hot oil. Once all of the chicken is in the pan sprinkle it with a bit of salt and pepper.

5. Allow the chicken to get golden brown on the bottom. Turn each piece over and let it get golden on the other side as well. You may need to add just a bit more oil to the pan when you turn the chicken. If the pan is looking dry, then go ahead and add more oil.

6. When the chicken has cooked through, remove it to a plate and cover it with foil.

7. Add 2 tablespoons of butter to your hot skillet and allow it to melt.

8. Add 1 1/2 cups chicken broth (I used 1 1/2 cups water + 1 1/2 teaspoons chicken bullion granuals).

9. Add 2 cans of cream of chicken soup. Give the mixture a nice stir with a wisk to incorporate the soup and broth.

10. Toss in 1 teaspoon parsley, 1/2 teaspoon thyme, 2 tablespoons sour cream and 1/2 teaspoon N'Orleans Cajun Seasoning. Stir everything together and let the mixture come to a boil over medium high heat.

11. Return the cooked chicken to the pan and allow the chicken to simmer in the sauce for about 5 minutes. The sauce should thicken up a bit for you here. If you would like a little thicker sauce, mix together 1 tablespoon of corn starch with 1 tablespoon of cold water and pour it into the sauce. Stir it in and allow the sauce to come to a boil.

12. Remove the pan from he heat and serve the chicken and sauce over warm, buttered, egg noodles.

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