"Send me a picture, and I shall ponder a title," offered our imail correspondent re the latest recipe to emerge from our experimental kitchens for the Cold Turkey Cookbook. "Having seen the picture" (below), she wrote back, "I might suggest 'Don't Let Your Eyes Fool You WICKED DELISH Chicken and Sausage.'" Babe (above) -- who's into all things olfactory and gustatory and doesn't care a mouse's tail what dinner looks like -- gave his usual paws up.
Stroganoff isn't just for beef anymore. Presenting Chicken and Sausage Strogie, the latest entry in our Cold Turkey Cookbook:
Chicken and Sausage Strogie
1/2 boneless, skinless chicken breast = 143 calories
1/2 sweet sausage link = 134 calories
1/ 2 can fat-free chicken broth = 5 calories
1 cup water = 0 calories
1/4 cup sliced leeks = 8 calories
1 tbsp freshly ground pepper = 16 calories
1/4 cup sour cream lite = 60 calories
TOTAL = 496 for 2 servings = 248 calories per serving
Succulent slices of poached chicken and baked sausage tossed with a variation of Sauce Sisu on a bed of leftover noodles and rice -- a pork-and-poultry version of our Beef Strogie Lite -- with steamed corn kernels on the side.
Preheat oven to 350,° place sausage on piece of aluminum foil and bake 20 minutes, turning once or twice for even browning. Remove to cutting board, slice diagonally into bite-sized pieces and cover loosely to keep warm, setting aside half for another use (salad comes to mind).
Meanwhile in a frying pan simmer leeks and garlic in vermouth, broth and water 10 minutes. Add chicken and freshly ground pepper, cover and poach -- "the surface should shimmer" -- another 15-20 minutes. Remove chicken to cutting board, slice across the grain into bite-sized pieces and cover loosely to keep warm. Continue cooking broth mixture, uncovered, until reduced by 2/3. Return chicken to the pan, toss in half the sliced sausage, blend in sour cream and serve on a bed of noodles and/or rice. We had leftovers so used both.