Just like the pizzagaina was reminiscent of home, this recipe is too. My mom used to make chicken stroganoff all the time. It was one of the first recipes I knew how to cook. This is a lighter take on it, but was a nice way to feel closer to family. This is definitely good but next time I plan to add some white wine, possibly instead of the chicken stock — mostly because wine makes everything better.
4 chicken breasts, cut into slivers
2 Tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon red pepper flakes
1 large onion, chopped
4 garlic cloves, chopped
3 cups crimini mushrooms, sliced
1 Tablespoons butter
2 Tablespoons corn starch
1 Tablespoon Worcestershire sauce
1/2 cup chicken stock
1/4 cup sour cream
1. Cut the chicken into slivers and toss in a bowl with the spices. In a dutch oven, heat the oil and place in the seasoned chicken, cooking for a few minutes on both sides. Just enough to brown the chicken, not fully cook it. Be careful not to crowd the chicken, I did this in three batches. Once all the chicken has been browned, remove from pan and set aside.
2. Leave all the good brown bits in the dutch oven. Add a little more oil if you need it and bring to temperature, then add the onions and garlic. Cook and stir until they become translucent. Add the sliced mushrooms and cook down.
3. Once the mushrooms have begun to brown, make a small area in the middle and add the butter. Once melted, add in the corn starch and stir. This will help thicken the sauce. Stir the mushrooms into the butter/starch and then add the Worcestershire sauce and chicken stock.
4. Add the chicken and cook for about 7 minutes until cooked through. Remove from heat and stir in the sour cream.
5. Serve with pasta (usually egg noodles, but I can’t find those in GF) and vegetable of your choosing!