Bruce found this recipe on the Food Network yesterday and it was so easy, very delicious and definitely something we're going to be trying again!!
Chicken Stroganoff
12 ounces broad egg noodles
1 tablespoon butter
1/2 cup chopped onion
8 ounces sliced mushrooms (any variety and/or combination)
1 teaspoon dried thyme
2 cooked chicken breast halves, cut into 1-inch pieces (about 2 cups)
1/2 cup dry red wine
1 cup reduced-sodium chicken broth
1 1/2 tablespoons cornstarch
2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper
2 tablespoons freshly chopped chives
Cook egg noodles to package directions.
Meanwhile, melt butter in a large skillet over medium-high heat.
Add onion and cook 3 minutes until soft.
Add mushrooms and cook 3 minutes, until mushrooms soften.
Add thyme and cook 1 minute, until fragrant.
Stir in chicken.
Add wine and simmer 1 minute.
In a small bowl, whisk together broth, cornstarch and Worcestershire sauce.
Add mixture to pan and bring to a simmer.
Simmer 2 minutes, until mixture thickens.
Stir in cooked noodles and toss to combine.
Season to taste with salt and black pepper.
Transfer to serving platter and top with chives.
A couple notes on what we did:
- Before we started cooking the noodles, we boiled the chicken so that it was cooked thoroughly but didn't dry out.
- We didn't have any cornstarch, but I read somewhere that you can use twice as much all-purpose flour as a substitute for cornstarch. It seemed to work well.
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