With Roasted Vegetables
by SuperUser Account
- 4 chicken breasts approx. 1 lb. each.
Skin on or off, your choice.
- 4 cups of vegetables cut into bite sized
pieces. Use seasonal veggies, or your favourites.
Peppers, mushrooms, onions, broccoli, etc.
- 1 tbsp. garlic, minced
- 3 tbsp. oil, +1 tbsp. if using a skillet on
the side burner or stove
- 1 tbsp. Napoleon® Country Herb Seasoning
- sea salt crystals (big chunky salt) and
freshly ground pepper to taste
- 2 cups of pasta, your choice, cooked al dente
- 4 tbsp. fat free sour cream
Start by cutting up all of the vegetables and placing them into a large aluminum roasting dish. You want to have room for the chicken in there too, so make sure it’s a larger one.
Bring a large pot of water to a boil and add your noodles. Cook them until al dente (or your preference), rinse, drain and set aside.
Preheat one side of your grill to medium-high, about 400°F. If you have a SIZZLE ZONE, preheat that to high as well. If not, preheat a skillet over the side burner or on the stove to medium-high.
Pour the 3 tbsp. of oil over the vegetables and toss with the Napoleon® County Herb Seasoning and the garlic. Place the large aluminum tray full of vegetables directly over the heat on your grill.
Pat the chicken breasts dry with a paper towel, then season with the sea salt crystals and pepper to taste, rubbing the seasoning into the meat. Sear the chicken breasts over high heat on the SIZZLE ZONE. You want to have a nice golden crispy outside so about 2 minutes per side or so. If you do not have a SIZZLE ZONE, you can use the side burner or your stove. If you are using a skillet remember to add that 1 tbsp. of oil.
Once the chicken is golden on the outside, add it to your roasting vegetables. Cover the tray with aluminum foil and roast for about 20 minutes.
When the vegetables and chicken are done, remove them from the grill and turn the grill off. Pour the vegetable and chicken water into a sauce pan and heat until you are getting little bubbles, but it is not boiling. Add the sour cream and continue to heat for a few minutes. Season to taste. If you feel the sauce is too thick, you can add a little bit of milk or cream. If there is not enough chicken and vegetable water, you can use chicken broth, just make a loose paste (like white glue) with ½ tbsp. melted butter and flour and add that to ½ cup of chicken stock, heat until nearly boiling, then add the sour cream.
Take one third of the sauce and toss it with the noodles that you prepared.
Arrange the noodles and vegetables on a plate or in a pasta bowl, then top with the chicken followed by the remaining sauce.
I have spoken before about cravings. Sometimes they sneak up on you all unsuspecting like, and other times they're there gnawing at your subconscious and leaving you questioning what it is you want. This time was the subconscious one. I knew I needed something. But I had no idea what. Then, rooting through the fridge, I realize that I have some sour cream that needs using, the pantry held noodles in a quantity leaving home made mac and cheese out of the question, and random veggies were strewn about the freezer. I thought to myself that a beef stroganoff would be nice. But I think the vegetables ate my beef because there was none there. But I had chicken! Beautiful ginormous chicken breasts from Country Meat Cuts, my local butcher. Thus armed with these random ingredients I set about making what I now dub "Chicken Stroganoff"