Creamy Chicken Stroganoff
Source: Recipe developed by Melanie Dueck for theslowroasteditalian.com
4 tablespoons all-purpose flour (divided)
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 pound boneless chicken breasts, cubed
3 tablespoons butter (divided)
1/2 cup yellow onion, diced
8 ounces crimini mushrooms, sliced
3 cloves garlic minced
1/2 teaspoon dried thyme
2 cups chicken broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream
Parsley
8 ounces egg noodles cooked
In a small dish, mix together 2 tablespoons flour, salt, paprika, and black pepper. Place the chicken in a bowl and sprinkle the seasoning mixture on and toss until evenly coated. Set aside.
Melt 2 tablespoons butter over medium-high heat in a large skillet. Add the onions and cook for 2 minutes and then add in the mushrooms and cook another 2 minutes.
Push the mushrooms and onions to the sides of the pan and add the chicken in the middle. Let cook 2 minutes and then flip and cook another 2 minutes or until browned (doesn't need to be cooked through). Make a spot in the middle of the pan, add the remaining tablespoon butter, garlic, and thyme. Cook 30 seconds or until fragrant.
Whisk in the remaining 2 tablespoons flour and cook for a minute. Add the chicken broth and Worcestershire sauce and bring to a simmer. Cook for 5 minutes until slightly thickened. Turn off heat and stir in the sour cream.
Serve stroganoff over egg noodles.
4 servings