Glazed Chicken Strogonoff

When I used to hear the term “foodie”, I never gave much thought as to what it meant or signified.  I liked my food (even if it was mostly junk food) and I enjoyed baking (but usually something that was quick and easy), but besides that and the fact that I had to cook, I didn’t really enjoy spending a lot of time in the kitchen.  I would rather be out of doors.

While I still would rather be out of doors, and there are definitely times that I resent the amount of time I spend cooking, I am finding myself turning more and more into a foodie.  A foodie, according to Wikipedia, can be described as “a gourmet, or a person who has an ardent or refined interest in food and alcoholic beverages.  A foodie seeks new food experiences as a hobby rather than simply eating out of convenience or hunger.”  While I am not exactly to the “hobby” stage yet, I am starting to find pleasure in the food that I cook.  Perhaps it is because real food smells and looks delicious, as compared to food that has been artificially enhanced.

This is one of the meals that I enjoy cooking.  While it cooks (and it doesn’t take long to make!), I can’t help but lean over the pan and smell it as I put each new ingredient in.  I hope that you enjoy it as much as I do!


Glazed Chicken Strogonoff

2 Tbs. ghee or more

8-10 oz fresh mushrooms, sliced

several cloves garlic, finely chopped

4 chicken breasts, cut in strips

1/2-1 tsp. dried basil

1/2-1 tsp. dried dill weed

salt and pepper to taste


raw honey


1.  Heat your ghee over medium-low heat in a large frying pan or skillet.  When melted, add the mushrooms and the garlic, and saute for a few minutes until starting to soften and get slightly golden in color.

2.  Move the mushrooms and garlic to the outer areas of your pan and add your chicken strips.  Season with basil, dill and salt and allow to cook until golden, flipping once.  When the chicken is cooked through but not dried out, drizzle the mustard and honey over top to taste.  Stir and allow to simmer for just a few minutes to thicken and coat all the chicken well.

3.  Serve with cauliflower rice, homemade yogurt or sour cream, or your choice of veggies (I served this last with creamy mashed butternut squash, and it was awesome).





~ Alicia

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