Monday Night Meal: Chicken Stroganoff

Home and Garden Expert is, Larry Pfarr has a green thumb but he can also cook. He stopped by to make one of his favorite recipes that’s simple and delicious. It’s a perfect recipe for a busy weeknight meal.

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Chicken Stroganoff

1 (12-oz.) package egg noodles
2 tablespoons butter
2 tablespoons vegetable oil
1 lb. boneless skinless chicken breasts, cut into 1″ pieces
1 lb. mushrooms, thinly sliced
1/2 large onion, chopped
2 cloves garlic, minced
2 teaspoons fresh thyme leaves
4 cups low-sodium chicken broth
2 tsp. dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons cornstarch
Black pepper
Extra virgin olive oil
2 tablespoons freshly chopped parsley (optional)

1. Prepare egg noodles according to package instructions and toss with butter while still hot.
2. Season chicken with salt and pepper.
3. In a large skillet over medium heat, heat vegetable oil. Add chicken and sear 8 to 10 minutes, until golden on all sides. Work in batches if needed. Remove chicken and place in a large bowl.
4. Lower heat to medium and add one tablespoon olive oil. Add mushrooms and cook until golden and tender, 8 to 10 minutes. Remove from skillet and place in bowl with chicken.
5. Add remaining olive oil and onion. Cook until softened, 6 minutes. Add garlic and thyme cook until fragrant, 2 minutes more. Stir in broth, mustard, and Worcestershire sauce and bring to a simmer.
6. In a small bowl, whisk some of the hot broth into your cornstarch. Stir into broth along with reserved chicken and mushrooms and continue to simmer until thickened by about half, 10 to 12 minutes. Remove from heat and stir in sour cream. Season with salt and pepper.
7. Spoon chicken mixture over prepared egg noodles and garnish with a dollop of sour cream and parsley.

Pear Custard Pie

4 pears peeled, cored and thinly sliced
¼ cup unsalted butter, melted
3 eggs
¾ cup milk
¼ teaspoon kosher salt
1/3 cup granulated sugar
1/3 cup all-purpose flour
2 teaspoons vanilla extract
Powdered sugar

Preheat the oven to 350 degrees. Coat a 9-inch round pan with cooking spray.
Arrange the pear slices in the pan.
Put the butter, eggs, milk, salt, granulated sugar, flour and vanilla into a blender; process until smooth.
Pour the batter over the pears. Bake for 40-45 minutes until the custard is golden and firm to the touch. Dust the top with powdered sugar before serving.

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