Name: Chicken Stroganoff
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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

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

Photograph by Christopher Testani

Courtesy of Food Network Magazine

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Chicken Stroganoff

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