Chicken Stroganoff
Portion Size: ½ cup stroganoff and ½ cup noodles
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 Pounds boneless skinless chicken breasts or thighs | Trim all visible fat, |
| 1 Tablespoon olive oil | |
| 1 Tablespoon grated onion | Washed, peeled and grated |
| 1 Pound sliced mushrooms | Washed, trimmed and sliced |
| 1/2 Teaspoon salt | |
| 1/4 Teaspoon pepper | |
| 1 Teaspoon paprika | |
| 1 Cup light sour cream | |
| 1 Cup chicken broth | |
| 4 Cups cooked noodles | May use whole grain |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cut chicken into 1/2-inch thin slices. | |
| 2 | Pound them until thin. | |
| 3 | Cut into strips about 1 inch wide. | |
| 4 | Heat olive oil in a pan. | |
| 5 | Sauté onion in oil, | |
| 6 | Add chicken and sauté quickly about 5 minutes, until browned. | |
| 7 | Remove and keep warm. | |
| 8 | Add mushrooms to the pan and sauté. | |
| 9 | Drain and add the chicken, broth, salt, pepper, and paprika. | |
| 10 | Heat through. Stir in sour cream. Serve over noodles. | Cook until internal temperature reaches 165 degrees F for 15 seconds |
Posted in Chicken Dinner Recipes
