Chicken and Artichoke Stroganoff |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I found this recipe online somewhere a few years ago and adapted it to suit our tastes. It's a delicious alternative to traditional beef stroganoff, with its creamy sauce full of tender chicken and delicious artichoke hearts! It also can be cooked and then transferred to a crockpot to keep hot for a few hours. I wouldn't keep it in the crockpot more than 2-4 hours, though, or the chicken might get too dry. Times are estimates. Ingredients:
13 ounces water-packed artichoke hearts, undrained |
2 -3 tablespoons olive oil |
2 tablespoons mixed italian herbs, divided (or more to taste) |
2 garlic cloves, minced |
1 cup onion, chopped |
4 boneless skinless chicken breast halves, cubed |
1/2 cup boiling water |
1/4 cup all-purpose flour |
8 ounces nonfat sour cream |
hot cooked rice or noodles |
Directions:
1. Drain artichoke hearts, reserving 1/3 cup liquid, and set the artichoke hearts aside. Add enough olive oil to reserved liquid to make 1/2 cup. Stir in 1 Tbsp herbs.
2. In a large skillet over medium-high heat, sauté garlic in 1 Tbsp olive oil until garlic just begins to turn white (do not brown).
3. Add onion and cook until just beginning to turn transparent (again, do not brown).
4. Add chicken and 1/4 cup oil-herb mixture; cook until chicken is browned.
5. Meanwhile, combine flour and remaining herbs in a small bowl and stir well. Add the flour mixture to remaining oil-herb mixture and stir until smooth. Pour over chicken. Stir to combine; add boiling water and stir.
6. Bring mixture to a boil and cover, reduce the heat, and simmer 4-5 minutes or until chicken is done. Remove from heat.
7. Stir in the reserved artichoke hearts and sour cream and heat through. Serve over hot rice or noodles.
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