Chicken Stroganoff

After my last recipe, the Five Spice Chicken, I was looking for something else to cook with the noodles. When the August issue of Diabetes Forecast showed up with a recipe for Turkey Stroganoff by Robyn Webb, I knew it would work well with the rest of the boneless chicken thighs I had. I used the oriental noodles instead of the traditional egg noodles, but of course this will work with either. I often like stroganoff served over rice because it absorbs the sauce better than noodles. I made a few changes to her recipe because of available ingredients so here is my version. Guten appetite!

Chicken Stroganoff with Oriental Noodles

Ingredients
8 oz Oriental noodles
1-2 Tbsp canola or olive oil to toss with the noodles
cooking spray
12-16 oz fresh boneless chicken cut into thin strips (I used 3 boneless thighs)
1 small red onion, thinly sliced
1/4 tsp kosher salt
1/4 tsp ground black pepper
8 oz sliced mushrooms
1 Tbsp canola oil
1 1/2 Tbsp flour
1 1/2 tsp beef bouillon
2 cups water
1 cup reduced-fat or light sour cream
1 1/2 tsp Dijon mustard
2 Tbsp dried parsley

1. Cook the noodles in boiling water for 3 minutes. Drain and toss with the oil so the noodles won't stick together. Set them aside in a boil.
2. Coat a large skillet with cooking spray. Add the chicken slices and saute for about 3-5 minutes until they start to brown and turn less pink. (I cooked mine a bit longer because they were frozen and I only partially thawed them in a microwave before slicing them.)

Saute the chicken slices

3. Add the sliced onions, sprinkle with the salt and pepper and saute them for 3 minutes.

Add the onions and stir frequently

4. Add the mushrooms and saute for about 3-4 minutes until the mushrooms are soft and the chicken is cooked through. Transfer the chicken and vegetable mixture to a bowl and set aside.

5. Heat the canola oil in the skillet or a heavy pot. Add the flour and bouillon powder and stir to make a roux.Gradually add the water, stirring often to blend into the roux to make a smooth mixture. Add any leftover liquid from the chicken-vegetable mixture. Heat to a slow boil, reduce heat and stir until the sauce starts to thicken.
6. Reduce the heat to low. Blend in the sour cream and mustard. I had more trouble with the sour cream clumping than I usually do with regular sour cream. So, I suggest blending a little of the sauce into the sour cream in a separate container in two or three stages to form a smooth mixture. Then add this to the sauce.

Broth and sour cream

7. Stir in the chicken and vegetable mixture and the dried parsley and cook until heated through. Do not boil!
8. Serve over the noodles.

Notes and suggestions:
After stirring the sauce with the other ingredients, the sour cream clumps smoothed out.
I liked the result. It had a mild flavor, but a good chicken and mushroom taste.
You might want to try adding a fresh or dried herb like basil or marjoram to perk it up just a bit.