Chicken Stroganoff

After weeks of fruitless searching, many manic Walmart frenzies, and and almost uncontrollable urge to order from Hershey directly, I found my most beloved Christmas candy:

Hershey’s Peppermint Bark Bells.

I’ve been obsessed with these little morsels of heaven ever since my friend Christine introduced them to me two years ago. They’re usually easy to find, but this year was different. It was like the powers-that-be were trying to keep them away from my grasp! Everywhere I went, I couldn’t find them. Usually they are there, front and center, in the middle of a seasonal candy aisle…but not this year.

It wasn’t until a spontaneous trip to a Walmart that I never visit in the middle of the city did I find these beauties. I snatched up two bags and went about my merry way. You definitely need to try these little guys, in case I haven’t built it up enough for you to begin with. They’re incredible.

Now, onto actual food food. I still have a metric ton of Thanksgiving leftovers in the fridge, so I decided to cut up the turkey and freeze it in batches to use in this Chicken & Wild Rice Casserole that I’m making next week.

I also swiped a huge container of sliced, cooked carrots leftover from our work Thanksgiving dinner—they were actually not very tasty, and nobody was eating them. Thankfully, cooked carrots are really easy to resurrect. I diced some up to freeze for that wild rice casserole, and then kept some in their original medallion shape for this chicken stroganoff recipe.

What a treat this recipe is! It’s a breath of fresh air after eating stroganoff the normal way (with beef) my entire life. I think I actually prefer using chicken instead of beef now. There’s also quite a few veggies piled into this dish, so it makes it a bit more healthy than your typical stroganoff (or at least I think it does).

Chicken Stroganoff

• Servings: 4-6
• Time: 30 mins
• Difficulty: Medium
• Print

A lighter version on a Russian classic, this chicken stroganoff also incorporates peas, carrots, & mushrooms to make a hearty dinner.

Ingredients

• 1 lb. chicken breast tenderloins, cut into strips (if not already cut)
• 1/4 cup all-purpose flour
• 3 TBS. butter
• 2 TBS. olive oil
• 1 bunch green onions, diced
• 2 large carrots, sliced into medallions
• 1 cup chicken broth
• 1/2 cup white wine
• 1 cup heavy cream
• 2 tsp. sweet paprika
• 1 cup frozen peas, thawed
• salt & pepper, to taste
• 8 ounces sliced cremini (baby portobello) mushrooms
• 16 oz. egg noodles

Directions

1. Heat olive oil in a large skillet over medium heat. In a large bowl, dredge chicken in flour. Add chicken to hot oil and cook for 2 minutes per side or until chicken is cooked through. Remove chicken to a plate.
2. In same skillet, melt butter. Add green onions, mushrooms and carrots. Saute until mushrooms are brown, about 4 minutes. Add chicken broth, white wine, cream, paprika, salt and pepper to the skillet. Stir.
3. Bring mixture to a boil, lower the heat and continue to simmer for 10 minutes. Add chicken and peas and continue to simmer for 5 more minutes or until sauce is slightly reduced and thickened.
4. Cook egg noodles according to package instructions and then drain. To serve, spoon noodles into a bowl and then chicken mixture on top. Top each serving with the green parts of the green onions.

Step-By-Step Instructions

Heat olive oil in a large skillet over medium heat. In a large bowl, dredge chicken in flour. Add chicken to skillet and cook for about 2 minutes per side or until chicken is browned and cooked through. Remove chicken to a plate.

Melt butter in same skillet as before. Add green onions, mushrooms and carrots. Saute over medium heat until mushrooms are browned, about 4 minutes.

Add chicken broth, white wine, cream, paprika, salt and pepper to skillet. Stir. Let mixture come to a boil and then reduce heat; simmer for 10 minutes.

Add chicken and peas to skillet and continue to cook for 5 more minutes or until sauce is reduced and slightly thickened. Cook egg noodles according to package instructions and then serve chicken stroganoff over the top.

[Editor’s Note: I do not get paid by Hershey Co. All opinions on Hershey’s product are directly my own, based on my own experiences. I do not endorse, advertise for, or get paid (whether monetarily or in product) to review products made by Hershey.]