Nearly everyone has heard of beef stroganoff, but why have something ordinary for dinner? The stroganoff recipe I’m sharing today is extraordinary, and you’re about to find out why!

I will take a compliment from my son, Jacob, any day.  Even if he just told me that he wouldn’t try this new dish I made if it looked like….that.  Not one bite.  Not even a sniff.  It looked awful and he couldn’t imagine that it tasted any better than it looked so I might as well not even try and say it did.  All of this out of the mouth of my 7 year old.

He knows that I like to try new things and new combinations.  He will taste, with trepidation, my new concoctions, trials and errors.  He generally offers useful opinions and sometimes I take his advice.  He has a pretty interesting palate for a child.  I also like the funny descriptions he gives things : prickly, bubbly, pasty, sticky…and he rarely gives these labels when he should.  Generally I am going for: Mom this cake is so gooey and yummy.  Not: Mom this chicken is too gooey and I can’t chew it ????

So back to the recipe in question.

I really like leeks.  They have a subtle onion flavor without overwhelming you with it.  I love to pair them with potatoes, lemons or chicken.  I have 2 recipes that I had come across a few years ago that sounded good to me but I was missing a few key ingredients for each.  Being the resourceful cook that I am (said with humor and a wink), I set about to combine these 2 meals using what I had on hand.

What I came up with was this chicken stroganoff recipe!

 

This recipe is good served over Basmati rice or Israeli couscous, but it would probably be good over buttered egg noodles, too.
The whole meal took me only 25 minutes from start to finish.  This is my kind of weeknight dinner.  It’s good, quick and my kids liked it.  I am giving the abbreviated version of this story with the happy ending.  The first time I made this I used 1 1/4 C of cream and no flour.  I used 8 oz. of white wine and water.  I also omitted the sour cream.  It was a bland soupy mess that was kind of unappealing to the eye.  No wonder my most adventurous eater wouldn’t touch it with a 10 foot pole!

I hope you enjoy this stroganoff recipe!

Heather Tallman

Total Servings 4

Chicken Stroganoff Recipe

15 minPrep (inc. refrigeration & rest time)

20 minCook Time

35 minTotal Time

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Ingredients

• sea salt
• prepared basmati rice or Israeli couscous-whatever you have on hand works
• 1 large leek-rinsed to remove dirt and thinly sliced
• mushrooms-I used Baby Bella’s cut into chunks
• 2 chicken breasts-sliced thin and tossed in flour
• olive oil
• 1tb butter
• 6 oz. of dry white wine
• 6 oz. of water
• fresh pepper
• 1/4 (or small handful) chopped fresh parsley
• 1 C heavy cream (or half and half)
• juice of 1/2 lemon
• 1 dollop of sour cream

Instructions

1. In a skillet add olive oil and butter and saute 1 minute on medium heat.
2. Add chicken and cook until no longer pink. Add the wine and water and let bubble away on med/low until sauce begins to thicken.
3. Add salt/pepper according to your tastes. Add the cream, mushrooms and parsley. Let this simmer on low for 10 minutes.
4. Remove from heat and fold in the sour cream and lemon juice.

Recipe Type: Main

7.6.6

181

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Are you an adventurous eater? What’s the strangest dish that you ever tried… and liked?