- Level: Easy
- Total: 55 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 624
- Total Fat
- 34 g
- Saturated Fat
- 13 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 31 g
- Cholesterol
- 190 mg
- Sodium
- 810 mg
This is Ree’s chicken version of the famous beef Stroganoff. It is every bit as delicious as the beef, and benefits from being lighter on the pocket, as it uses more economical chicken thighs.
- Level: Easy
- Total: 55 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 624
- Total Fat
- 34 g
- Saturated Fat
- 13 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 31 g
- Cholesterol
- 190 mg
- Sodium
- 810 mg
Ingredients
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Directions
- Bring a pot of salted water to a boil. Add the noodles and cook according to the package directions, 5 to 6 minutes. Drain and toss with 2 tablespoons of the butter and 1 tablespoon of the parsley. Keep warm.
- Meanwhile, melt the remaining 2 tablespoons butter in an extra-large skillet over medium-high heat. Add the chicken, then the paprika and some salt and pepper; cook on all sides until golden, 8 to 10 minutes. Remove from the skillet and set aside, leaving the fat in the skillet.
- Add the mushrooms, onions and thyme to the skillet and cook until the vegetables begin to soften, 2 to 4 minutes. Add the flour, salt and pepper, then cook for 2 to 3 minutes more. Add the hot stock, wine and soy sauce, then cook until it reduces, 2 to 3 minutes. Add the chicken, along with any of the juices on the plate. Cook for 1 minute more so the chicken is heated through. Turn off the heat and stir in the sour cream, mustard, chives and 2 tablespoons parsley. Taste and adjust the seasonings.
- Serve over the buttered noodles and garnish with the remaining tablespoon parsley.
