By Lisa Golden Schroeder
Whew, this year is nearly over. It’s been a tough one for many families, but I think the best part of approaching New Year’s Eve is the hope for a better future that we can all believe in, if only for an evening. And I love to drink champagne, so a holiday that features it can only be good! This year I’m going to cook with it too, making a luscious chicken recipe that hearkens back to one of my mom’s favorite company dishes—Stroganoff. Russian in origin and traditionally made with beef, my chicken Stroganoff is just as rich and delicious, but quicker and leaner.
I like to use a combination of mushrooms, using at least a handful of shiitakes, which have the most wonderful texture and interesting look. My mom always used domestic button mushrooms and baked her Stroganoff in a slow oven. She spooned the saucy dish over steamed rice, and it always felt very elegant. She didn’t use any wine, but many versions of the recipe do—so I thought I’d try using some dry champagne, the same champagne I’ll pour over the course of the evening. I’m browning tender boneless chicken breasts to star in the creamy sauce, but you could use boneless thighs if you want an even richer dish. Serving this Stroganoff over wide egg noodles is pretty, their curly edges creating a frame around the chicken. I can’t say I taste any champagne effervescence in the sauce, but it certainly pairs well with the bubbly in my glass! Here’s to a peace-filled and prosperous 2011 from all of us at Just BARE® chicken—cheers!
A lusciously creamy stovetop sauté, this version of stroganoff—which most often is made with beef and takes much longer to cook—is elegant enough for a New Year’s celebration, but won’t take you away from being part of the party. Using a nice pour of champagne, which really is like cooking with a slightly sweet white wine, adds a fun twist that fits the season. Serve over tender wide egg noodles or steamed rice.
CHAMPAGNE CHICKEN STROGANOFF
Makes 4 servings
2 tablespoons butter
1 package (14 ounces) Just BARE® Hand-Trimmed Chicken Breast Fillets
Coarse salt and freshly ground pepper
8 ounces fresh mushrooms (button, crimini, or shiitake), sliced
¼ cup chopped green onion
2 cloves garlic, finely chopped
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 cup dry champagne or chardonnay
1 cup low-fat sour cream
• Melt 1 tablespoon butter in large skillet over medium-high heat. Season chicken with salt and pepper; sauté about 8 minutes, turning once, until golden brown and no longer pink in center. Remove to plate; tent with foil.
• Melt remaining 1 tablespoon butter in skillet; add mushrooms, onion, and garlic. Saute about 5 minutes or until tender. Stir in flour; cook 1 minute. Pour in broth and champagne; simmer 3 minutes or until sauce thickens. Mix in sour cream until well blended.
• Serve chicken sliced, with sauce spooned over.