Protein Cooking Episode 12: Chicken Stoganoff

7 Responses to “Protein Cooking Episode 12: Chicken Stoganoff”

1. 

   Toni says:

   January 24, 2011 at 11:28 am

   This looks so delicious. Mike!!! I want this for dinner. It’s a mans meal so you better get on it.

   t
2. 

   Kim V says:

   January 24, 2011 at 11:54 am

   Hey Mikey… what is BEFF?
3. 

   Lhouse03 says:

   January 24, 2011 at 2:13 pm

   Super. I made a couple of changes though, I deglazed pan with a 1/4 cup white wine and broth and cooked the mushrooms here. I removed them from the pan. next I added the butter and the onions (butter makes the onions taste sweeter) I also added the salt with the onions to help them saute up better, then I added the flour to the onions and cooked the roux out. I served it with a little Dreamfields Pasta. Yummmmmm!
4. 

   Tammy says:

   January 24, 2011 at 2:57 pm

   Holy Moly – that looks delicious. Gonna make some of this for dinner this week!
5. 

   Big Mickey says:

   January 24, 2011 at 3:09 pm

   Hey Kim,

   Beff is short for “Bariatrc Energy Friendly Food.” Also known as Beef.

   Mike
6. 

   McNee says:

   January 24, 2011 at 4:46 pm

   I don’t keep wine around, don’t drink it, but yea… it’s great for deglazing a pan. And yea, salt would draw out some of the moisture quicker, bringing out the sugars with it I suppose. Might try it that way next time I make some. You should post your suggestions on the forum posting for more people to see!
7. 

   shepkatt says:

   January 25, 2011 at 7:21 am

   Pouring it over zucchini ribbons would be yummy as well…