Friday, July 13, 2007

The Sour Cream Experiment

Last week, I was cleaning out my fridge, and I found 2-16 oz cartons of sour cream in the way back. Both unopened, and both expiring this week. Puzzling. Worse yet, this was an odd ocurrence I couldn't blame on my cats.

Anyway, I decided I needed to at least try to use them up. Last night I played around and ended up making a chicken stroganoff.

Chicken Stroganoff (my recipe)
~3 TBSP Olive Oil
1/2 large onion, diced
3-4 cloves garlic, minced
1 can chicken broth
1 lb chicken breast, cubed or cut into strips
1/2 tsp salt
1/2 tsp pepper
1/4 tsp paprika
1 cup (8 oz) sour cream
1 to 1 1/2 cups uncooked egg noodles.

Saute onion & garlic in Olive Oil until onion is translucent.

Meanwhile, cook chicken (I did this on the George Foreman grill). Cut into strips or cubes.

Add broth, chicken, salt, pepper, & paprika. Bring to a boil. Cover, and simmer for about 10 minutes.

Uncover, and add sour cream. Whisk together. Bring to a boil, then reduce heat and stir frequently.

Meanwhile, boil noodles till not quite al dente. Drain, and add to sauce. Simmer for 5-10 minutes, or until noodles are tender.


1 comment:

Amber said...

Your recipe sounds great. I tried the chicken stroganoff from Cooking Light and enjoyed it. I will star your post and hopefully be making it soon.