Easy Chicken Stroganoff @MaddieDayAuthor

MADDIE DAY here. Well, I'm actually at Malice Domestic in Maryland! If you're at the conf, I hope you find me and say hello, and don't forget to pick up your packet of Mystery Lovers' Kitchen recipe cards as you enter Malice-Go-Round this morning or in the hospitality room any time until Sunday.

Last week I found myself with a cabbage and a pound of mushrooms that needed using. I always have boneless chicken thighs and breasts in the freezer, and it was an easy walk to our local market to pick up some sour cream.

I wish I'd remembered parsley, too, to add a pop of green, but the dish was plenty tasty without it.

Chicken Stroganoff

Ingredients

Ingredients

2 tablespoons olive oil

1 tablespoon butter

1 pound mushrooms, sliced (or halved if small)

1 teaspoon salt

1 onion, chopped (not shown in photo)

2 cloves garlic, minced

1 chicken breast and two chicken thighs, skinless and boneless, cut into bite-sized pieces

1 tablespoon flour

1 teaspoon  salt

1/2 teaspoon ground black pepper

1/2 cup white wine

1 cup chicken stock

1 teaspoon whole grain mustard

1 teaspoon paprika

1 tablespoon tomato paste

3 cups slivered cabbage

1 cup sour cream

Directions

Heat one tablespoon oil and the butter in a large and deep pan on medium heat. Saute onions for several minutes, then add mushrooms and stir until both are wilted.  

Add garlic and cook for one more minute. Remove vegetables to a separate plate and set aside. 

To the same pan add one tablespoon oil and raise the heat to medium high. Add chicken. Sprinkle with flour and salt and brown on all sides for 5-7 minutes. When the chicken is browned pour the white wine all over and scrape the bottom of the pan with a spatula to release the brown bits. Add the chicken stock, pepper, mustard, tomato paste, and paprika.

Return the onions and mushrooms back to the pan, bring everything to a boil and then lower the heat. Add the cabbage and simmer until cabbage is limp. Add the sour cream and heat through uncovered for 5 minutes or until the sauce is thickened to a desired consistency. Do not boil after sour cream is in.

Serve hot over rice or wide egg noodles (pasta works, too).

Readers: Is stroganoff an exotic food for you or a comfort dinner? If

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A Case for the Ladies is out and available wherever books are sold!

My most recent releases are Deep Fried Death, #12 in the Country Store Mysteries.

And Murder Uncorked, Cece Barton Mystery #1, which released in late October.

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Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.