Chicken Stroganoff
Total time: 55
Servings: 4
Ingredients
12 ounces egg noodles
1¼ teaspoons table salt divided, plus salt for cooking noodles
6 tablespoons unsalted butter divided
3 tablespoons all-purpose flour divided
1 teaspoon dry mustard
1 teaspoon paprika plus extra for sprinkling
1 teaspoon pepper divided
1 pound boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
12 ounces white mushroom trimmed and sliced thin
1 onion chopped fine
3 clove garlic minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme or ¾ teaspoon dried
1¼ cups chicken broth
2 tablespoons dry sherry
⅓ cup sour cream
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon dry mustard
3/4 teaspoon dried thyme
Instructions
Bring 4 quarts water to boil in large pot. Add noodles and 1 tablespoon salt and cook, stirring often, according to package directions. Drain noodles, return them to pot, and toss with 2 tablespoons butter. Cover to keep warm.
Combine 2 tablespoons flour, mustard, paprika, ¾ teaspoon salt, and ½ teaspoon pepper in large bowl. Add chicken and toss to thoroughly coat.
Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Add chicken and spread into single layer, breaking up any clumps. Cook, without stirring, until browned on bottom, about 4 minutes. Stir and continue to cook until chicken is cooked through, about 4 minutes longer. Transfer chicken to large plate.
Melt remaining 2 tablespoons butter in now-empty skillet over medium-high heat. Add mushrooms, onion, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper and cook until any liquid has evaporated and vegetables just begin to brown, 7 to 9 minutes. Stir in garlic, tomato paste, thyme, and remaining 1 tablespoon flour and cook until fragrant, about 30 seconds.
Stir in broth and sherry and bring to simmer, scraping up any browned bits. Add chicken and any accumulated juices and cook until warmed through and sauce thickens slightly, about 1 minute.
Off heat, stir in sour cream until thoroughly combined. Season with salt and pepper to taste. Transfer noodles to shallow bowls and spoon stroganoff over top. Sprinkle with parsley and extra paprika. Serve with extra sour cream.
Nutrition
Calories: 520 kcal | Carbohydrates: 14 g
