Description

Chicken breast fillet strips

Additional information

Chicken Stroganoff

Ingredients:

• Kosher salt
• 12 ounces wide egg noodles
• 3 tablespoons unsalted butter
• 1 small onion, chopped
• 4 ounces white or cremini mushrooms, sliced (about 2 cups)
• 1 1/4 pounds skinless, boneless chicken thighs, cut into chunks
• 2 tablespoons all-purpose flour
• 1 teaspoon paprika, plus more for topping
• Freshly ground pepper
• 1 cup fat-free low-sodium chicken or mushroom broth
• 1 tablespoon Worcestershire sauce
• 1/2 cup sour cream, plus more for topping
• 2 tablespoons chopped fresh parsley

Directions:

1. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.
2. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat.
3. Add the onion and cook until slightly soft, about 2 minutes.
4. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes.
5. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes.
6. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes.
7. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes.
8. Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.

Source: foodnetwork.com