1/2 cup dry-packed sun-dried tomatos
1 lb boneless, skinless chicken
1 breast cut into 1/2 inch
1 wide strips
1 1/2 tbsp flour
1 1/2 tbsp olive oil, divided
1 medium onion, thinly sliced
1/2 lb mushrooms, thinly sliced
2 cloves garlic, minced
1/2 tsp dried thyme, crushed
1/8 tsp cayenne pepper
4 tsp corn starch or arrowroot
1 mixed with 2 t water
1 cup plain low-fat yogurt
1/2 cup dry white wine
2 tbsp dry sherry
1/2 cup chicken broth
1/2 tsp salt
1 freshly ground black pepper
8 oz medium egg noodles
2 tbsp finely minced parsley
Directions
Bring a large pot of water to the boil. In a bowl, soak tomatoes in
hot water to cover until very soft, about 1 hour. Drain well, cut
into strips and set aside. Dust chicken strips in flour. Heat 1 T oil
in a wide non-stick frying pan over medium-high heat. Add chicken,
about half at a time, and cook, lifting and turning often, until
lightly browned and cooked through, about 4 minutes. Remove from the
pan and set aside. When chicken has been cooked, add the remaining 1
1/2 t oil. Add onion anc cook 5 minutes. (if onion start to stick,
add a little water to the pan.) Add the mushrooms, garlic, thyme and
cayenne. Cook until the mushrooms have softened, about 7 to 10
minutes. Meanwhile, stir the dissolved cornstarch into the yogurt and
set aside. Add the wine and sherry to the mushrooms and cook until
the liquid has almost evaporated, stir in the broth. Turn the heat to
medium-low and take the pan off the heat. Stir some of the hot
vegetables into the yegurt, then stir the yogurt into the pan. Add
the dried tomatoes, salt and lots of black pepper. Place on the heat
and stir several minutes until the sauce is lightly thickened. Stir
in the chicken and heat through. Place the noodles into the boiling
water and cook according to package directions. Drain. Spoon the
stroganoff on top of the noodles and garnish with parsley.
From The Austin American Statesman typed by jessann :)
Servings: 4 servings
Light Chicken Stroganoff Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Russian
The History of Recipes
It is possible to track the history of `recipes` way back into history, in fact as far into history as ancient Egypt, and potentially, even further back. Having said that, generally, these old records were just primitive hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to food historians is a collection of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient Romans were skilled in the use of many different herbs and spices, including some that we all recognise for example thyme, rue and parsley. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including spices like coriander, parsley, and rosemary. These new foods and spices created a surge in cookery books, the majority of which are kept safe in academic collections. For the decades that followed, the rich and powerful families of Europe strove to serve up the most exotic meals, and because of this the best chefs and their recipes were at a premium. Nevertheless, it wasn`t until the 1800s the formal cooking and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, verifying, and writing down recipes of the day. By the time we get to the 1900s, cookery publications are greatly in demand mostly as a result of higher levels of literacy, people having increased spare time and having more money to spend. The arrival of television brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Light Chicken Stroganoff recipe.
