in my kitchen and a new episode of what's for dinner it is Saturday night we've had a busy day and I found chicken on sale today I couldn't believe it actually I found chicken on sale yesterday and I bought some and then it was on such a good sale that I decided I better go back today and buy some more because the two and a half pound bags of frozen chicken breasts were marked down and my grocery store the expensive grocery store their regular price out of his 9.99 they were on sale for 399 which is really good that's cheaper than I can even buy them at Walmart so I ended up buying 14 bags in total between yesterday and today because even though they're in my freezer right now and maybe next weekend I'll probably can some but for tonight guess what we're having chicken did you hear that guess what when you said 14 bags 14 bags of chicken I heard you guys when you get a good sale you need to execute and prepare because when you have it on sale that is the time to buy so you know damn the torpedoes you've got a bike a bullet wow that's a lot of cliches all at one time isn't it so we're gonna make some chicken stroganoff a little bit of a different take on a traditional beef stroganoff and it's a little quicker because we're not gonna just do all of this sauteing and simmering and dredging and all of that we're just kind of kind of making all at once I am using dehydrated mushrooms that I have rehydrating on the stove in a pot of hot water but let's see what else goes in here I have two and a half pounds of chicken that I have trimmed and cut in just strip like pieces I didn't chunk it as much as I put it into strips and then I have two medium onions that I have sliced and quartered I have four cloves of garlic that I have minced I have four cups of chicken stock here and this is hot water mixed with surely j'h and bullion but I'm also gonna use these are my mushrooms I have steeping over here in this mushroom stock you just don't waste that so we're gonna use this first and then we're gonna supplement with the chicken I have a 16 ounce carton of sour cream we're gonna season it up with some salt some prep pepper whoops and my cat just not the tin off the kitchen table I said we're gonna season this up with some salt so cracked black pepper some poultry seasoning and some additional time we're gonna use some Wondra flour in here right before I put all the liquid in we're gonna kind of give it a sprinkle but we're gonna put it on a bag of egg noodles I'm gonna use some parsley - I just forgot to put it over here and we're gonna call it good so I'm probably gonna go ahead and cook some broccoli to have on the side I have about two tablespoons of olive oil in my pan and that's been warming up we grab a wooden spoon we're gonna go ahead and put our onions in here do it this way the onions it's true all right yeah then go to the garlic remember we always put the onions in first and then the garnish because we don't want the garlic to burn and the onions will bring down the temperature on that pan just enough so that won't happen so Pilates onions are cooking gonna give them a little sea salt they'll help break them down helps with them and I'm gonna toss my herbs in here right now so that they can get busy and they'll fly in that oil and our essential oils will come out into the dish and then you just do that to take some pepper you know traditional beef stroganoff has this picture sauce and beef stock a little bit of a tomato base this is gonna be a much lighter flavor really it's it's almost like a champagne chicken if you've ever had a champagne chicken burger the chicken is good too this is just some parsley flakes about a teaspoon I'm gonna probably go about a teaspoon on the parsley flakes and also on the poultry seasoning about that much poultry seasoning has time and fades and marjoram you rosemary and it has black pepper I have a little bit nutmeg emitter and every poultry seasoning blend is a little bit different now here's some full time you know I'm gonna take just this much and I'm gonna rub it in between my fingers you know this is some powerful stuff all right I'm gonna crank my heat up a little and I know this is a little different I'm gonna talk my chicken in right now and I'm gonna want my chicken to cook in there with the onion and the garlic and now I'm gonna continue to cook this until my chicken is opaque and I'm probably gonna do that for eight to ten minutes and then I'm gonna come back and I'm gonna show you what happens next down just a little bit you can see that a lot of water cooked out of that chicken and that's fine we're gonna leave it right in there and what we're gonna do now is I'm gonna ladle in some of this mushroom broth about that much of it because I don't really want to waste it in fact I'm missing to leave it all I think there's probably two cups there and then I'm gonna put it in another cup of chicken stock we're gonna bring this to a simmer but before that happens what I want to do is I want to grab my whisk and my onedrive you know how much I love my one drop I'm gonna say a quarter to a half a cup it all depends on how big we want this I'll remember we're gonna add sour cream in here so that's gonna also loosen it up a bit but you see it's just gonna be a nice light sauce it's not gonna be gloppy and you want to put the Wonder in before it comes to a boil otherwise it will plump the Wondra is fabulous granulated flour if you're not familiar with it it's specifically designed for making gravies and sauces and it initially was developed for the restaurant industry and then they began selling it in the grocery store for home use I was super lucky to find two pound boxes of this at Big Lots now this is how much is this this is less than a pound thirteen and a half ounces and I pay over two dollars almost three for this canister now I found two and a half pound boxes of it at Big Lots for a dollar fifty I was so excited because I'm just gonna refill my canister and once this comes up to temperature and simmers just a bit this is gonna be nice consists of just the right consistency it's gonna be right where we want it if you excuse me one moment I'm gonna let my dog in princess it smells really rich and we really haven't done anything major to it now because we're gonna want to temper our summer creams see miracles it's thickening up just a bit our water setting run for our noodles a little bit first of all one thing at a time Noreen let me put my sour cream and I just this pot is what we had a young mushroom stock in we have to temper the sour cream so we're gonna put a couple of ladles of this juice in here sauce grab our whisk just whisk it smooth this is going to help the two ingredients marry and it's going to prevent the sour cream from curdling because it'll still taste good if it curls but it won't look so nice and we want it to look nice it doesn't matter if this is a budget dinner we want this to look really beautiful because we eat with our eyes before we do anything you know you get that plate in front of you and you know because I put all those lovely pictures and we stir and I'm now gonna turn my heat off once we get this in corporate smells so good once we get this incorporated we're gonna taste it for our own seasoning it may need a little more salt I don't know it may need a little more cracked pepper I like a lot of cracked pepper and I like a lot of sauce when I make stroganoff because we are gonna have egg noodles and there is nothing worse than having a stroganoff style dish without enough sauce let's face it a little bit of chicken a little bit of noodle a lot of sauce makes everybody happy and you can easily make this with a low-fat sour cream if you desire I wouldn't use a nonfat because the non-fat is just full of chemicals and gums and artificial stuff I know I don't think it's a big deal if you want to use the the low fat stuff I think that's fine so let me grab a spoon and taste it for seasoning I could use a little salt mm-hmm that's really good and of course everybody everybody can season they're always serving so that is not an issue you could also do this from food storage you could use canned chicken the dihybrid mushrooms I forgot to mention I did put the dehydrated mushrooms in there after we left before after we put the chicken in I just tossed him right in there Molly's over here making yummy noises mmm that smells pretty good huh all right now there I say I really think it does need a shot of whiskey sure there's just something missing for me in a beer a beer how about a teaspoon it just it's a little flat I know like like it to be a little bit brighter so let's rinse this spoon off yes you may put the noodles in there oh yeah that's really good and yes I stuck that spoon back in there that's my family Wow more like that that's pretty good huh not even try it you won't like it and I just put a few shakes of traditional Tabasco in there just to give it a little zing you could put a little bit of cayenne pepper if you want and traditionally there is a bit of cayenne pepper in there you could also put a score of tomato in there gotcha we have like a bunch of different kinds I think we have every one they make you've got that chipotle in the jalapeno and the traditional then they all sit right there so all right I'm gonna go I'm gonna let this simmer um while the noodles cook and it's gonna be about eight minutes while that takes place and then we're gonna come back and we're going to fix you a lovely plate of chicken stroganoff made quick and easy this is good for any night of the week and it's cheap because my chicken was cheap like in that movie father of the bride this cheap chicken this is the sheep chicken okay we'll be back broccoli it's cooked and so I am just going to fix you a lovely ball of this chicken stroganoff and I've got some Hugh it's fantastic sauce on there juice broccoli green up that just a little okay no sauce on the broccoli we're gonna have it chicken stroganoff made quickly with sale chicken dehydrated mushrooms you could make this entirely from your food storage if you wanted to use your sour cream powder your chicken bouillon powder and all of that wonderful mushroom stuff that came from rehydrating the mushrooms never throw that away it's like it's like chillin Airy gold it's so delicious and it makes it makes your sauce really rich and if you're making a soup and you throw a handful those mushrooms in there it just really rich it's the sauce that makes me anytime yeah we should do it the next time you do your spaghetti sauce because it really just rich it's the sauce beautifully so I hope you try this and I hope you love it and I hope that you will rate comment and subscribe if you like what you see