Chicken Stroganoff

Any other meal planning fanatics out there?  I like the meal planning process so much that I planned 7 weeks of meals in one afternoon.  Believe it or not, I actually enjoy searching out new recipes, coordinating dinners with our crazy schedule, grocery shopping and of course - preparing meals for my family.  

There are times though, when I just don't have the time to sit down and do my meal planning and unfortunately, I'm not very good at "winging it".   We definitely eat healthier and spend way less on groceries when I start with a solid meal plan for the week.  Anyone else go to the grocery with the intent of getting dinner ingredients and end up with 100.00 worth of food - none of which you can actually use for said dinner???

When I do my meal planning, I intentionally cook a couple of meals at one time.  As much as I enjoy cooking, I don't always have the time.  I know that a lot of you have the same issues.  We all occasionally run out of time, energy and inspiration to make dinner.  THAT is exactly why I have to have healthy dinners on hand each week that I can have on the table in less than 15 minutes.  

My family isn't crazy about leftovers lately so I've had to get creative with my "on-hand" dinners.  Sautéing a couple of extra chicken breasts along side the chicken for this delicious Chicken Stroganoff was the perfect way to stock up on extra healthy foods.  My plan was to use the extra chicken in a tortellini soup later in the week.  

Chicken Stroganoff
2 Tablespoons olive oil
1 pound chicken breasts, cut into 1 inch pieces
1 teaspoon kosher salt
3/4 teaspoon black pepper
2 1/2 cups chicken stock
1 Tablespoon flour
8 ounces baby bella mushrooms
1 clove minced garlic
2 teaspoons fresh thyme
1/2 cup dry white wine
6 ounces uncooked wide egg noodles
1 Tablespoon fresh parsley
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Heat 1 T. oil in skillet.  Season chicken with salt and pepper and add to skillet.  Cook through.  

Remove chicken from skillet.  Heat 1 T. oil in pan.  Add mushrooms and cook 8 minutes.  

Stir in thyme and garlic and cook 1 minute. 

Add wine and cook until reduced by half. 

Stir together 1 T. chicken stock and flour.  Add to pan.

Add remaining stock to pan and bring to a simmer. 

Add noodles and cook 8 minutes.  

Remove from heat.  Stir in chicken.  

Garnish with parsley.

This chicken stroganoff was very well received by my family.  Not everyone loved the mushrooms (ummm Courtney) but I'm good with that - more for me.  This was a delicious meal AND as an added bonus, I've got a couple of extra chicken breasts to use later this week.  

​Ciao!

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