Chicken Stroganoff

Chicken Stroganoff

This recipe came together many  years ago when a friend of mine needed a dinner idea that was easy and hassle free ... meaning, she didn't want to pack her little ones in the car and drive to a store for anything. After she listed a few items she had in her refrigerator, I came up with this idea. It has since become one of Josiah's favorites.

Over the years, we have come to know this meal as Chicken Stroganoff. It is kind of like a chicken pot pie, without the pie...



Ingredients:

1/4 Cup Grape seed Oil
7 Chicken Breasts (cut into strips across the grain) Approx 2 lbs.

1/8 Cup Grape seed Oil
4 Cups Broccoli cut up
2 Cups Diced Carrots
1 Cup Peas

Gravy:
1/4 Cup Grape seed Oil
1/2 Cup Wondra Flour
2  Chicken Bouillon Cubes
3 Cups Water 

Serve over Mashed Potatoes

Dice carrots, clean and trim chicken, thaw peas

cut broccoli into bite size pieces.

I use kitchen scissors to cut chicken up. Less mess

and I do not have to deal with raw chicken on cutting

boards. As much as possible, cut meats across grain.

Saute chicken in the 1/4 cup grape seed oil until "just cooked.

Remove chicken and liquid into clean bowl. Add

1/8 cup oil back to wok and saute carrots ... after

approx 5 minutes, add broccoli ... saute another

 5  minutes, Add peas ... stir and lower heat.

Add 1/2 Cup water, stir, cover ... remove from

burner and set aside while making gravy.

For sauce, heat 1/4 Cup oil, add 1/2 Cup Wondra

Flour and saute for 3 to 5 minutes or until flour is a

bit toasted. Add 2 Knorr Chicken Bouillon cubes,

stir continuously, lower temp, add water while

continually stirring with whisk until all clumps have

dissolved and sauce has thickened. Be careful not to

burn the flour...

Add chicken with reserved liquid and vegetables

to sauce and stir. Taste and adjust flavor of Stroganoff

to desired taste by adding a little salt if that is necessary.

Enjoy!!

PS... Serve Stroganoff over mashed potatoes...