If I ever do, I may order a steak when we go out, or since we are in Bison country, possibly a spicy Bison burger. That usually satisfies my temporary craving, & I can go back to a seafood, chicken, & fish diet....which by the way, is quite delicious!
One of his favorites is egg noodles, with stroganoff. I replaced the red meat for chicken, and it still hits the spot!
Chicken-Mushroom Stroganoff
Ingredients:
1 pound Chicken breasts-cubed
3 cups chicken broth
3-4 cloves fresh Garlic-minced
1 yellow Onion-diced
2 tablespoons Butter
½ cup red Wine
4 tablespoons All-Purpose Flour
1 & ½ cup low-fat Sour Cream
1 pound Mushrooms-washed & sliced
½ cup fresh Italian flat leaf Parsley-minced
1 teaspoon Herbs de Provence
1-2 large sprigs fresh Rosemary
Salt & Pepper to taste
Olive Oil (for sautéing chicken)
Directions:
In a large pot, heat olive oil & sauté onions & garlic. Add herbs. Cook for about 2-3 minutes or until golden brown, & onions are clear in color. Add chicken, & cook for about 5 minutes. Add salt, pepper, spices, chicken broth, and stir well. Simmer on medium-low for about 15 minutes.
In a small frying pan, melt butter over medium high heat. Add mushrooms & a pinch of salt. Sauté & toss frequently until the edges of the mushrooms caramelize & have a golden brown color. Add to pot with chicken.
In a glass, add wine & flour. Mix well to remove any lumps. Add to chicken, mixing well. Cook for about 2-3 minutes, as the sauce thickens. Mix in sour cream, and then remove from heat. I served my stroganoff over the top of buttered homemade egg noodles.
