Chicken Stroganoff

First off a Techie Update, as I don't want you to have to find this out the hard way. I would NOT recommend upgrading to Internet Explorer 8.0. I did and it affected Blogger in an adverse way, I was not able to move photo's around any longer and a few other weird quirks happened.








With the New Year upon us and my cholesterol levels not where they need to be, I am trying to cook "lighter" and eat less of my beloved Red Meat. I love my beef, I need my BEEF! But my Beef does not need me!


This Stroganoff is made with chicken and in reality is pretty dang good. I found the basic recipe in my local newspaper under the Food Day Section. I have highly adapted it for my own tastes!


1 8 ounce package of sliced button mushrooms
2 cloves garlic finely chopped
3 boneless, skinless chicken breasts diced or cut into lengths
1/2 cup fat free sour cream
1 can fat free cream of mushroom or cream of chicken soup
1 tomato diced
1 tbl Dijon mustard
1/2 onion
salt and pepper to taste
few shakes of Cayenne (cuz that's how we roll)
few shakes of paprika
several shakes of ground sage
1 package No Yolks noodles, cooked to package directions and drained
2-4 tsp canola oil


Heat up a non stick fry pan and add 2 tsp oil, saute the onions until they begin to become translucent, add the garlic and cook for a few more minutes.


Remove to a plate, crank pan to high and add an additional tsp of oil and quickly sear the chicken pieces until brown on both sides


Turn heat down to medium high and add your mushrooms, cook until they start to wilt a bit


Add your cream of whatever soup and 3/4 soup can water or broth


Add your onions back in and the sage, Cayenne, paprika, salt, pepper and Dijon mustard


Let cook together for several minutes, then add the sour cream and the tomato, cook an additional several minutes


Serve over the No Yolks Pasta