Monday, June 16, 2008

Monday's Meal

This is one of my favorites and my family really likes it too. I love it for it's simplicity and it's great flavor. It's a one pot meal, or you could even do it in the crock pot...whichever you prefer.

Chicken Stroganoff

2 tbsp olive oil
2 medium onion, thinly sliced and diced
1 green pepper, seeded and thinly sliced
1 1/2 tsp of salt
1/2 tsp of pepper
8 oz. of thinly sliced button mushrooms (or whatever mushrooms you happen to like)
4 boneless, skinless chicken breast cut into 1/2" strips
1 cup of dry white wine
1 cup of chicken broth
2 tbsp bbq. sauce
1 tsp worcestershire sauce
2 tbsp dijon mustard
1 tsp hot sauce
1/2 cup sour cream

Heat 1 tbsp of oil in large sauce pan ( I use my large dutch oven for this) over medium heat. Add the onion and cook them until softened, about 7 mins. Add green pepper, mushrooms, 1/2 tsp salt and 1/4 tsp pepper. Cook until mushrooms give off their liquid and are tender. Transfer just the cooked veggies to a colander for later, reserve the liquid in another cup. You should end up with about 1/2 cup of liquid. Return your pan to the heat with 1 tbsp of oil. Season your chicken with the remaining salt and pepper and then add it to the hot pan, cooking until cooked through and golden brown, when done remove chicken and set aside for later. Now pour the wine, broth and liquid vegetable reserve back into the pan and bring to a boil. With a spoon, loosen any brown bits stuck in the pan and cook into the sauce. Add the bbq sauce, worcestershire, mustard and hot sauce, whisking until smooth. Bring to a boil, boiling until it's reduced by half. The liquid should thicken, if you don't feel it's thick enough you can dissolve some flour or cornstarch in a bit of the liquid you remove from the pan and then add it back as a thickener. Reduce the heat and then whisk in your sour cream. Do not let the sauce boil. Add the chicken and vegetables back to the pan and simmer until heated through. Serve over rice or noodles. Enjoy!