Symply Too Good To Be True: Book 2
- 1 teaspoon Crushed Garlic
- 600 grams Skinless Chicken Breasts
- 1 Cup Onion
- 3 Cup Mushrooms
- 2 Gherkins
- 2 teaspoon Chicken Stock Powder
- 2 tabs Tomato Paste
- 1 tab Paprika
- 1 tab Cornflour
- 1 375ml Can Evaporated Light Milk
- Pepper to taste
- Cooking Spray
Just as an FYI, unless the author has posted the full recipe online somewhere, I won't be mentioning quantities. It doesn't feel right for me to do that; it's not my recipe to give away. Trust me, you won't regret buying the books.
You can view Annette demonstrate this recipe here: https://www.youtube.com/watch?v=YmMZT6ry_Cg
Sunday night I really could not have felt any less like cooking than I did; I was quite literally sick and tired. At this stage I was really wishing I were further along in my personal recipe challenge and had a stockpile in the freezer to fall back on. Alas, I do not and, as I worked a lot of the weekend, I also haven’t had chance to do a grocery shop. As tempting as it were to make a ‘breakfast for dinner’ out of bacon and eggs, I’m trying to create new habits here so I persevered….. not without a bit of grumbling along the way.
Last week I watched Annette’s YouTube video where she made the chicken stroganoff from Symply Too Good To Be True Book 2. I had already determined to try it out this week, though I would never in a million years have include the gherkins had I not seen the video. Gherkins… yuck! The video convinced me to give it a go.
I sliced and diced the chicken breasts, onions, mushrooms and gherkins in prep. Then I diced those hideous gherkins again just to be sure I wouldn’t get a mouthful of them!
I pulled out the electric wok again for this dish. I’ve had that thing since my eldest was a toddler – she is now an adult. It has served me well for something I obtained with Flybuys points all those years ago but it is definitively on it’s last legs now.
Brown the chicken with the garlic. When the chicken is done, add the onion and cook for a couple more minutes.
At this stage, it’s time to add the mushroom to the pan for another couple of minutes.
Then in goes those gherkins (fingers crossed), stock powder, tomato paste, and paprika. You’ll need to mix this really well. I had to turn the heat down a little to stop things sticking to the pan while I was battling with my can opener in the next stage.
Add the cornflour to the milk and mix this together really well before adding it to the pan. This will make it very wet but it will thicken up and reduce as you keep stirring until the whole thing boils.
Now it is starting to look like a stroganoff. Add a little pepper to taste if you fancy.
How did it turn out?
I served the chicken stroganoff on a bed of rice…
As an aside, I have a whole new respect for food photographers. Not one of my pictures has done Annette’s recipes justice. I blame the poor lighting in my kitchen.
I’m not a big fan of stroganoff to begin with so this dish was more about trying something different than finding a new favourite recipe. Previously when I have made stroganoff, it has been laden with sour cream and the accompanying unwanted calories. As far as stroganoff goes, I did not find it a great deal different in taste to a fattier traditional version. It was a fine compromise if you are watching your weight or just looking for a healthier alternative.
If I did not know there were gherkins in there, I would never have known. That was a huge relief for me because… well, ick. Fortunately, I never noticed.
It wouldn’t be something I’d make often simply because it just isn’t really to my taste. Hubby gave it a 7/10 though. I’d probably make it again for the simple fact that I’d normally have most of the ingredients handy and it was relatively quick and easy – and now I have a jar of gherkins I need to use somehow! lol