Hello there– I’ve got a BIG project on my plate right now… I’m going through our 10,000 slides/photos of the years when our kids were growing up so we can send of 2,000 of them to be digitized. Whew! It’s taking forever and these days I’m awash in nostalgia– so many photos of kids blowing out birthday candles or building villages from legos. Photos of days in the countryside with dear old friends and vacations across Spain (our home then) and points beyond… It’s been grand.
So here’s a nostalgic dish– the kind my mom used to make– chicken in a rich gravy over creamy noodles. Good (and delicious!) old fashioned food.
10 oz. medium egg noodles
1 tsp. garlic powder
1/2 tsp. dried thyme
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 tab. olive oil
1 boneless chicken breasts, cut in 1″ bits
2 cup sliced cremini mushrooms (about 8 oz.)
1 small onion, chopped fine
4 cloves garlic, minced
4 tab. butter
1/4 cup flour
1/4 cup white wine
2 cups chicken broth
salt & freshly ground pepper to taste
1/3 cup sour cream
tab. fresh thyme leaves for garnish
Cook the egg noodles according to the directions on the package in salted water.
In a mixing bowl, stir together the garlic powder, dried thyme, paprika, 1/2 tsp. salt, 1/2 tsp. freshly ground pepper. Cut up the chicken and drop the small pieces into the mixing bowl with the spices. Turn them with a spoon until they are thoroughly coated. Heat the olive oil in a skillet and drop in the chicken. Cook 5 to 6 minutes until the pieces are toasty brown and cooked through. Remove the chicken from the pan.
In the same skillet cook the sliced mushrooms for 4 or 5 minutes until they are tender and savory. You may need to add a bit more olive oil to the pan. Take out the mushrooms and set them aside with the chicken.
In the skillet, now drop in the chopped onion and cook until they bits are al tender and slightly browned. Add the garlic and cook 1 minute more. Put in the butter. When it’s melted, add the 1/4 cup flour and stir to make a paste in the skillet. Then add in the white wine and cook one minute. Add the chicken broth and stir until the sauce thickens. It will take a couple minutes.
Taste the sauce in the skillet. Add salt & freshly ground pepper until it’s perfectly seasoned (about 1/4 tsp. each). Then stir in the chicken, mushrooms and sour cream.
Layer the noodles on a large platter. Spoon the stroganoff over the top. Garnish with fresh thyme leaves. So delish. Serve it up hot from the stove top with a crisp salad– dinner!