The 2019 Winter Season has settled in here in Michigan–and hard. For the past three weeks, at least one day of school has been cancelled due to unsavory weather conditions. One entire week was cancelled just because of the low temperatures. It’s times like this that I am so grateful I don’t have to leave the comfort of my home. The freezers are stocked, the fridge is full, and the pantry is restocked after the 2018 holiday season. If I choose, I only have to leave the house every couple of weeks to pick-up milk and fresh fruits and vegetables.
Truth be told, I do like to get out of the house at least once a week to pick up things that go on sale at our local grocery store. Beyond that, however, I’m pretty content staying inside the warm house, safe from the harsh winds and bitter temperatures we have been bombarded with as of late.
I have wanted to make a chicken version of Stroganoff for some time, but I really didn’t want it to taste “just” like beef Stroganoff only with chicken. Don’t get me wrong, I love beef Stroganoff, especially with shaved beef, but I like variety, as does the family. With the challenging weather conditions outside, I finally found the time to sit down and figure out how I to tackle this recipe. First, I decided that adding sugar snap peas would be a good alternative to mushrooms. Keeping with the mushroom theme, though, I used cream of mushroom soup.
The next change from my traditional beef Stroganoff was to use chicken broth to thin the soup rather than milk. This would give the sauce a richness and more depth than the milk. I figured that any creaminess that might be lost by eliminating the milk would easily be compensated for with the sour cream.
The results? Well, this turned out to be an instant hit. It was mild, tender, tasty, and an immediate addition to my recipe arsenal. And best of all, it didn’t mimic my beef Stroganoff but rather established itself as a new and unique dish.
Saucy Chicken & Sugar Snap Pea Stroganoff
- 3-4 Pounds Boneless, Skinless Chicken Thighs, cut into bite-size strips
- ½-¾ Pound Sugar Snow Peas
- 2 Tbsp. Olive Oil
- Salt & Pepper
- 2 Cans Cream of Mushroom Soup
- ½-1 Cup Chicken Broth
- 2 tsp. Paprika
- 1 Cup Sour Cream
- 8 Ounces Cooked Noodles
- In a deep 12-inch skillet, heat olive oil over medium-high heat.
- Add chicken and cook 5-6 minutes, turning several times. Sprinkle with salt and pepper.
- Add snow peas and cover. Allow to cook undisturbed for 5 minutes.
- Remove lid and stir. Return lid and allow to cook another 5-10 minutes, stirring occasionally.
- Add in condensed soup and paprika. Stir until sauce is smooth.
- Depending on how much liquid has accumulated in the pan, add chicken broth to thin soup to desired consistency.
- Bring chicken to boil and simmer 10-15 minutes until chicken is cooked through and sauce is hot.
- Reduce heat to low; stir in sour cream and cook 1-2 minutes more.
- Serve over cooked noodles.
If you happen to use too much broth or if the sauce is thinner than desired, stir 1 Tbsp. corn starch in 3 Tbsp. cold water until smooth and add to boiling sauce before adding sour cream.
Another option is to add 8 ounces of sliced mushrooms with the snap peas. Note that the mushrooms may produce even more liquid when being cooked, so adjust the broth proportions as needed.
Recipe by: Tilly Frueh – Simply Grateful Cooking 2019
I love it when a plan comes together (yeah, I grew up during the days of the original A-Team), and for this I am — Simply Grateful.