Chicken Stroganoff

Directions

1. Wash vegetables. Peel and dice carrots. Cut broccoli into bite size pieces, peel and dice broccoli stalks and add to broccoli flowerets. Rinse Peas.
2. Cut chicken into small bitesize pieces. When you can see which way the grain goes, cut across grain.
3. Heat ¼ cup olive oil in pan and sauté chicken until “just cooked’, approx. 5 minutes. Season with approximately 1 tsp salt. A little pink in the middle is okay.
4. Remove chicken and liquid into clean bowl and set aside.
5. In same pan, heat another 1/8- ¼ cup oil and sauté carrots for 2 to 3 minutes. Add broccoli and sauté an additional 2 to 3 minutes. Add peas, 1 tsp. salt and a cup of water. Cover pan for 3 to 4 minutes to let peas steam a little. Remove veggies and any liquid to bowl and set aside while making gravy.
6. For gravy, in the same pan, heat another 1/4 cup oil. Add 1/2 cup flour and sauté for 3 to 5 minutes, stirring continually until flour is a bit toasted. If too dry, add a tad more oil so it can sizzle a little.
7. Remove from heat and add 3 cups of chicken broth while continuously stirring until all clumps have dissolved and gravy has thickened and is smooth.
8. Add all the contents from the chicken and vegetable bowls
to the pain with the gravy and stir.
9. Heat through, taste and adjust flavor of Stroganoff
to desired taste by adding a little salt if that is necessary.
10. Serve Stroganoff over mashed potatoes or noodles