As you have previously read, Dusty and I have been planning out and preparing our first Thanksgiving with just the two of us. I even took my crazy organization to the extreme by making a "Thanksgiving Check-List" that gives me a day-by-day layout of what needs to be accomplished for the big day.
In case you were wondering...I went grocery shopping and put the turkey in the refrigerator to thaw today (check, check). Personally I'm excited to check-off the event of EATING EVERYTHING!
One of the things I almost forgot to do before going to the grocery store was to plan out what we were going to eat the days following up to the big day. I was so excited, I forgot that I might need to eat for the 4 days prior to Thanksgiving! duh!
This is where I introduce you to the mouth-watering, easy and super fast to make (under 30 minutes) recipe for Chicken Stroganoff! Perfect for the busy schedules and prep-work that will be occurring during the beginning of the week leading up to Thanksgiving.
I found this recipe in the October issue of the Food Network magazine and it has become a favorite in our house. I even permanently added it to my "Family Cookbook" that Dusty and I have been working on over the past few years. I love the recipe as is and it's an awesome twist on the classic stroganoff with beef, but I made some tweaks to it that I love even more! I used way more mushrooms, chicken breasts instead of thighs, light sour cream and smoked paprika. This recipe is so good that I find myself embarrassingly licking the plate!
-12 ounces Wide Egg Noodles
-3 tbsp Butter
-1 small Yellow Onion-chopped
-8 ounces sliced Mushrooms
-1 lb Chicken Breast- cubed
-2 tbsp Flour
-1 tsp Smoked Paprika (plus more for garnish)
-Salt & Pepper
-1 cup Fat-Free, Low-Sodium Chicken Broth
-1 tbsp Worcestershire Sauce
-1/2 cup Light Sour Cream (plus more for garnish)
Prepare egg noodles according to instructions, set aside.
Melt 2 tbsp of butter in a large skillet over medium-high heat. Add chopped onion and cook until slightly soft. Add sliced mushrooms and cook/stir until they begin to brown. Add 1 tbsp butter, chicken, flour, smoked paprika, 1 tsp salt and 1/4 tsp pepper. Cook/stir until chicken begins to brown.
Add chicken broth and worcestershire sauce, and bring to a simmer. Cook until thickened. Stir in light sour cream and season to taste with salt and pepper. Continue to simmer until chicken is cooked through, about 1-2 minutes.
Divide noodles among plates. Top with chicken mixture, a dollop of sour cream and a sprinkling of smoke paprika. Enjoy!
Recipe Source & Inspiration: October 2012 Food Network Magazine