Chicken Stroganoff Sandwich with Parmesan Potatoes
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Medium Non-Stick Pans
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Chicken
Pat chicken breasts dry.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner and add stroganoff sauce. Flip chicken to coat.
While chicken cooks, cook potatoes.
Cook the Potatoes
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat.
Add potatoes to hot pan and stir occasionally until lightly browned, 5-7 minutes.
Remove from burner and stir in Parmesan and a pinch of salt and pepper. Transfer potatoes to a mixing bowl. Wipe pan clean and reserve.
Toast the Buns
Return pan used to cook potatoes to medium heat. Working in batches if necessary, add buns, cut side down, to hot pan and toast until golden brown, 2-3 minutes.
Finish the Dish
Core tomato and cut into thin rounds.
Plate dish as pictured on front of card, placing tomato on bottom bun, and topping with chicken, sauce, arugula, and top bun. Bon appétit!
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