Do you have a go-to list of recipes that you love to make when your significant other is not home for dinner? This recipe for Chicken Stroganoff is at the top of my “husband isn’t home so yay I can have something I love” list. Some of my favorite foods include broccoli, mushrooms, and sour cream, all of which the husband cannot stand. Since the husband traveled to South Bend, IN with his dad for the Notre Dame football game over the weekend, I decided to invite my best friend and her daughter over for dinner and make this yummy recipe. This was a very well-received recipe as my friend and her 6 year-old daughter both polished off 2 bowls each, and the toddler even chowed down on the chicken! The leftover are also delicious (had that for lunch today…YUM!).
8 ounces sliced mushrooms
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
1 1/2 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
2 garlic cloves, minced
1 (8-ounce) container reduced-fat sour cream
2 tablespoons all-purpose flour
4 cups hot cooked medium egg noodles
Heat about 1 tsp olive oil in a large, nonstick skillet over medium heat. Add mushrooms and chicken to the pan; sauté 6 minutes. Add broth, salt, pepper, paprika, and garlic; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Combine the sour cream and flour, stirring until smooth. Add sour cream mixture to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring constantly. Serve over egg noodles.
Source: Adapted from Cooking Light