Chicken Fauxganoff
Ingredients
3-4 boneless, skinless chicken breasts, cut into pieces
1 tablespoon sweet paprika
2 tablespoons all purpose flour
2 tablespoons olive oil
1⁄2 medium onion, sliced into half moons
8 ounces mushrooms, sliced
1⁄4 cup sherry
1⁄2 cup chicken broth
1 tablespoon tomato paste
2 bay leaves
1⁄4 cup plain Greek yogurt or sour cream
1-2 cups frozen peas
1⁄2 cup fresh parsley, minced
Salt and freshly ground black pepper, to taste
Cooked egg noodles, for serving
Instructions
1. Toss chicken with paprika, flour, salt and pepper.
2. Heat oil in large skillet over medium-high heat. Add chicken and cook until browned, about 7 minutes. Remove from pan and set aside.
3. Add onions and mushrooms to skillet. Sauté until mushrooms have released their liquid and begin to brown, about 5 to 10 minutes.
4. Deglaze the skillet with sherry, stirring, for about a minute. Add broth, tomato paste, and bay leaves. Stir to combine.
5. Return chicken, with any juices that have accumulated, to skillet and simmer until chicken is cooked through and sauce thickens, about 5 to 7 minutes. Stir in yogurt, peas, and parsley. Cook 2 more minutes until peas are heated through.
6. Serve stroganoff with egg noodles.
Comments
This recipe is from Bev Cooks. I added the peas and, as you can see from the photo, I added way too many! I’d suggest sticking to just a cup or two instead of the entire bag like I did. I’d also want to add more mushrooms if I make this again – up it to a whole pound instead of 8 ounces. I thought the recipe was tasty although we wouldn’t call this dish stroganoff! I’m not sure what I’d call it, but it’s not like any sort of stroganoff I know of.
Internet - Bev Cooks