I almost always get things right in the kitchen. I’m not trying to gloat, but very rarely do I picture something in my mind and have it turn out so far off..
Unfortunately, last night was just one of those nights. Luckily, I still had some amazing cookies to brag about because dinner, while tasty, was far from what I had expected. I sent a text to Steve earlier in the day and asked if he minded stroganoff for dinner. That question usually induces a giggle since he likes to refer to it as “Strokin-it-off.” Please forgive his crudeness.
After the cookies were baked and we knocked another DVR show off the list I set to work making what, I hoped, would be a delicious dinner. It was delicious. It was filling. But, according to Steve, it wasn’t stroganoff. Oh well…
“Tastes-Like” Chicken Stroganoff
1 lb. chicken breasts, cut into 1″ pieces
1 medium onion, chopped
4 oz. mushrooms, chopped
2 cloves of garlic, chopped
2 C chicken stock (or other tasty liquid)
2 Tbsps Worcestershire sauce
1 Tbsp soy flour (or other thickener) + water
1 C plain, nonfat greek yogurt
In large skillet, brown chicken (about 4 minutes).
Remove from pan and keep warm. Add onions, mushrooms and garlic and saute until onions are translucent (about 5 minutes) and mushrooms are browned. Add stock or other liquid and Worcestershire and deglaze pan (get all those tasty bits off the bottom). Reduce heat and let simmer 2-3 minutes. Add flour mixed with water and return chicken to pan. Let simmer another 5 minutes and stir in yogurt.
At this point, the sauce should begin to thicken. Perhaps I was a bit to hungry and didn’t wait long enough, but mine didn’t thicken much. It was more like Stroganoff Soup. Not great, but definitely not inedible. I had mine over Shirataki Noodles and Steve had his with egg noodles – a nice compromise.
I either need to practice more patience or perfect this recipe. I suppose that it, like all things stressing me out right now, will never be perfect. But like I said yesterday, it will get better.