Well folks, here we are. Thanksgiving week.
Folks are gearing up for big family gatherings, big meals and a few folks are working no matter that the calendar says it's a holiday.
It's important for me to remember that it ain't all about the turkey, or the meal, or Aunt Edna's unidentifiable green glob on a plate. No, it's about thankfulness and coming together and appreciating the wonderfulness of God's bounty.
As I started writing this post, I gave some serious thought about what I'm thankful for and it dawned on me that I am thankful for more than could ever be fit into a blog post. And as I type it down here, I also realize how important it is for me to count my
blessings than to focus on what is missing.
It changes your whole outlook on life when you focus on the good stuff. Because no matter how bad life may seem in any given moment, there is always good stuff in there when you look for it. What's the good stuff in your life?
Now onto some other good stuff I am thankful for: food!
This is a great anytime meal than can be served over noodles, rice or mashed potatoes. And this will work with any leftover turkey you may have from Thanksgiving as well! Also, if you like this recipe, be sure to check out my Ground Beef Stroganoff recipe.
1 – 1 ½ pounds chicken breast tenders
3 tbsp. olive oil
1 cup chicken stock
¾ cup half and half
¼ cup finely diced yellow onion
¼ teaspoon dried thyme
2 tbsp. butter
½ cup all-purpose flour
¼ cup water
¼ cup sour cream
Salt & freshly ground black pepper, to taste
If serving over egg noodles, you may want to begin by bringing a large pot of water to boil so your noodles will be ready at the same time your stroganoff mixture is finished.
Dice up raw chicken tenders. In a large sauté pan over medium heat, add oil and chicken tenders. Season with salt and pepper and cook chicken until chicken is thoroughly done.
Remove cooked chicken from pan. Add in chicken stock, half and half, onion, dried thyme and butter.
In a small bowl, combine all-purpose flour with water. It should make a very thick paste.
Add paste to pan and whisk thoroughly until combined. Keep stirring until mixture begins to thicken then turn down heat and add chicken.
At this point taste seasonings and add salt & pepper if necessary (I usually need to add about a teaspoon or so of kosher salt and about ½ tsp. of fresh ground black pepper).
Allow chicken to heat back up and then add sour cream. Stir to combine.
Turn heat off and serve stroganoff over cooked egg noodles
Cook’s Notes: If you want to add a little kick to this, try adding ¼ teaspoon cayenne pepper. Dried thyme works better than the ground thyme in this dish but if all you have is the ground thyme, then go with that.