When Den picked up the mini bella mushrooms last week he also grabbed a few large portabellas but forgot to tell me. Tonight he said, “Let’s use these.” So I started thinking Chicken Marsala but instead settled on a spicy chicken stroganoff type dish (I guess by now you can see almost everything we cook leans to the spicy side).
Spicy Chicken Stroganoff
Ingredients
- 2 strips bacon cut into 1" pieces
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes
- 1/2 tsp coarsely ground black pepper
- 1 lb chicken cut into 1" pieces
- 1 Tbsp flour
- 2 tbsp butter
- 1 Tbsp olive oil
- 1 onion chopped (3/4 cup)
- 2 cloves garlic pressed
- 1 large Portabella mushroom cut into ½" pieces (1 ½ cups)
- 1/4 tsp each of paprika, garlic powder, onion powder
- 2 Tbsp flour
- ½ cup white wine
- 1½ cups chicken broth
- ⅔ cup sour cream
- 8-10 oz egg noodles cooked per package directions
Instructions
- Cut bacon into 1" pieces and brown in a large pan. Set bacon aside on a paper towel to drain. Reserve 1 Tbsp of drippings in pan.
- Combine next five ingredients and sprinkle on chicken. Coat with flour and toss. Cook chicken in 1 Tbsp of bacon drippings for 4-6 minutes until opaque. Set aside. (At this stage the chicken doesn't have to be cooked through. It will cook later in the sauce.)
- Add olive oil and butter to same pan. Sautee onion till tender (2-3 minutes).
- Add garlic to pan, cook till fragrant (about 1 minute).
- Add mushrooms to pan, cook till tender for 3-4 minutes (mushrooms should reduce to about ½ their size).
- Sprinkle mixture with 1 tbsp flour, cook stirring for one minute to create a roux.
- Add white wine. Deglaze pan for 2-3 minutes by scraping any darkened bits off the bottom (Flavor!).
- Add chicken and bacon back to pan. Stir in chicken broth and stir to combine. Reduce heat and simmer covered for 15-20 minutes.
- Add sour cream to pan and let simmer for 5-10 minutes until sauce thickens.
- Serve over prepared egg noodles.
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