Chicken Stroganoff

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THIS HAS BECOME A FAVORITE. VERY TASTY AND EASY TO MAKE. I EVEN USED ALREADY COOKED CHICKEN AS A SHORT CUT ON A BUSY WEEK NIGHT AND IT CAM EOUT GREAT. THE WHOLE FAMILY LIKED IT.

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Very nice recipe, we enjoyed it. I used corn starch to thicken it, to reduce calories a bit, (corn starch has twice the thickening power of flour, so use less. I added 2Tbsp of capers in the last few minutes. Quick recipe, fit for company.

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This is a good recipe, however the ladies at the Hungarian and Slovak churches in my town have been making a variation of this for years. It's called Chicken Paprikash! Seriously, the only differnce between this and the all of the various recipes, that I've seen for Chickn Paprikash, is the addition of the Worcestershire sauce. However, I will admit that the Worcestershire does give it a unique taste. FYI, adding thighs really ups the flavor. While using bone-in pieces is even better, I hate picking the gristle, so I use boneless most of the time.

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A great recipe!

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Yummy, so easy to make, it is also good over spaghetti squash

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I felt this lacked flavor, it was bland. Smelled delicious when cooking and was incredibly easy to prepare, just wasn't full of flavor.

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Super yummy. I read all your reviews and made it with 8oz of Egg Pappardelle (from Trader Joe's and a 10oz pkg of brown mushrooms. I had a chicken breast on hand so that's what went in. The smoked paprika sounded lovely... and was! To finish I added a splash of sherry. I try to add in extra vegetables and cut back on the meat a bit in my cooking. This worked out to a perfect ratio of sauce to noodles. Thanks for all the advice.

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I saw this recipe in the Food Network Magazine and tried it last night. This was delicious and so easy to make!! I got rave reviews from my family. My son called it "amazing'!! I will definitely make this again.

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This was perfect for a weeknight meal. I was a little hesitant to use only chicken thighs, but it was actually really good. Now my husband wants them every week! I used smoked paprika, which made it extra tasty. The sauce was so good and easy to make. Next time I'll cut the amount of egg noodles in half because it turned out to be too much. This is definitely a keeper!

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I adjusted this recipe a bit by cooking the mushrooms and onions first ( with an additional two teaspoons or so of dried thyme ... and then removing that mixture and setting it aside in order to brown the chicken thigh bits in the same pan and avoid crowding.

While the chopped chicken thigh was cooking I sprinkled it with the flour and paprika, added the broth and worcestershire and scraped up the tasty browned bits.

Then added the mushroom onion mixture back in before stirring in the sour cream which I cut half/half with Fage 2% Greek yogurt. It turned out fantastic. You couldn't tell there was yogurt in there at all... next time I will try all greek yogurt. This isn't supposed to be low cal food but hey, every little bit counts...

Didn't have egg noodles on hand so I served it over orzo with a simple salad of spring mix, heirloom tomatoes and avocado. Local Pinot Noir. HIghly recommend. Came together very quick. Very satisfying.