Chicken Stroganoff

Source: realsimple.com
Photo by: Quentin Bacon

Yum! Very delicious, and a nice way to have the Sweet Husband's favorite meal without being forced to eat beef 24-7. The flavors of mustard, bbq sauce, wine and hot sauce (yes!) were so interesting and delicious!   This was an involved recipe because of the veggie chopping and long list of ingredients but it smelled wonderful from start to finish.  Usually I use my Kitchen Aid food chopper to mince, chunk chop, etc. onion for recipes but this recipe called for thinly sliced rings - so worth it! I used my large skillet instead of a large saucepan, as it gives room for the veggies to breath while sautéing and allow for plenty of room when adding the other ingredients.  The veggies should look like this when they are ready for the sliced mushrooms:

Source: personal library

(I know, don't crowd the mushrooms or they won't brown Julia, but we're not browning, we're sautéing).  As soon as you see the mushrooms giving up their liquid, 5-6 minutes, transfer to a colander over a mixing bowl to catch the liquid you need for the rest of the recipe. Before using the broth, gently push down and mix around the veggies to make sure you get enough of the broth.

Source: personal library

This would be a good time to mention to all my cooking friends: be sure to always read your recipe the whole way through BEFORE you even go grocery shopping and THEN before you start cooking. So, Just let the veggies drain, set aside while you cook the chicken and the remaining steps of the recipe. We managed to forget the egg noodles, but I had some rice in reserve and we served it in deep bowls with plenty of skillet juices.  Since it's a house favorite, we are always on the look out for new ways to expand on the flavors, this was instantly a new favorite! Enjoy!