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Rich Chicken Stroganoff

Ingredients

  • 4 Maple Leaf Prime boneless skinless chicken breast, cut into 1 inch pieces
  • 3 tbsp (45 mL) butter, divided
  • 2 tbsp (30 mL) extra virgin olive oil, divided
  • 1 tsp (5 mL) kosher salt, divided
  • 1/2 tsp (3 mL) ground black pepper
  • 2 - 1/4 cups (1 pkg) Western Family Organic crimini mushrooms, sliced
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp (30 mL) apple cider vinegar
  • 1 tsp (5 mL) tomato paste
  • 1 tsp (5 mL) sweet Hungarian paprika
  • 1 - 1/2 cups (375 mL) Campbell's chicken broth
  • 1 tbsp (15 mL) Dijon mustard
  • 3 tbsp (45 mL) sour cream
  • 1 tbsp (15 mL) Western Family Organics fresh dill, chopped
  • 1 tbsp (15 mL) fresh parsley, chopped
  • 1 pkg (375 g) Western Family broad egg noodles, cooked to package specifications

Directions

1.Melt 1 tbsp (15 mL) of the butter and 1 tbsp (15 mL) of extra virgin olive oil in a large non-stick skillet over medium-high heat.   Season the chicken breast with ½ tsp of the kosher salt and pepper.  Sear the chicken until just cooked through, about 6 minutes.  Remove the chicken from the pan and set aside.

2.Return the skillet to medium-high heat.  Add 1 tbsp (15 mL) of butter and 1 tbsp (15 mL) extra virgin olive oil.  Add the mushrooms and season with remaining kosher salt.  Cook until nicely browned, about 6 minutes.

3.Add the remaining 1 tbsp (15 mL) of butter and the onions and cook for 3 more minutes.  Add garlic and cook for 1 minute.  Add apple cider vinegar and cook until almost dry. Then, add tomato paste, paprika and chicken broth and simmer, stirring for 5 minutes.

4.Turn heat to low and stir in Dijon mustard, sour cream and fresh herbs.  Mix in cooked chicken breast.

5.Serve over prepared egg noodles.

Tip: You can substitute chicken thighs for the chicken breast, or serve over quinoa or rice instead of egg noodles.

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Rich Chicken Stroganoff

chicken_stroganoff_1024x420

Ingredients

  • 4 Maple Leaf Prime boneless skinless chicken breast, cut into 1 inch pieces
  • 3 tbsp (45 mL) butter, divided
  • 2 tbsp (30 mL) extra virgin olive oil, divided
  • 1 tsp (5 mL) kosher salt, divided
  • 1/2 tsp (3 mL) ground black pepper
  • 2 - 1/4 cups (1 pkg) Western Family Organic crimini mushrooms, sliced
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp (30 mL) apple cider vinegar
  • 1 tsp (5 mL) tomato paste
  • 1 tsp (5 mL) sweet Hungarian paprika
  • 1 - 1/2 cups (375 mL) Campbell's chicken broth
  • 1 tbsp (15 mL) Dijon mustard
  • 3 tbsp (45 mL) sour cream
  • 1 tbsp (15 mL) Western Family Organics fresh dill, chopped
  • 1 tbsp (15 mL) fresh parsley, chopped
  • 1 pkg (375 g) Western Family broad egg noodles, cooked to package specifications

Directions

1.Melt 1 tbsp (15 mL) of the butter and 1 tbsp (15 mL) of extra virgin olive oil in a large non-stick skillet over medium-high heat.   Season the chicken breast with ½ tsp of the kosher salt and pepper.  Sear the chicken until just cooked through, about 6 minutes.  Remove the chicken from the pan and set aside.

2.Return the skillet to medium-high heat.  Add 1 tbsp (15 mL) of butter and 1 tbsp (15 mL) extra virgin olive oil.  Add the mushrooms and season with remaining kosher salt.  Cook until nicely browned, about 6 minutes.

3.Add the remaining 1 tbsp (15 mL) of butter and the onions and cook for 3 more minutes.  Add garlic and cook for 1 minute.  Add apple cider vinegar and cook until almost dry. Then, add tomato paste, paprika and chicken broth and simmer, stirring for 5 minutes.

4.Turn heat to low and stir in Dijon mustard, sour cream and fresh herbs.  Mix in cooked chicken breast.

5.Serve over prepared egg noodles.

Tip: You can substitute chicken thighs for the chicken breast, or serve over quinoa or rice instead of egg noodles.