Chicken Stroganoff

 
I’m a chicken lover! Any recipe that includes chicken, I usually think that it’s might tasty (except rosemary chicken)! I’m always struggling to broaden my dinner recipes, I get in a rut and go back to my old stand by’s, which is fine but after a while you get tired of eating the same old recipes each and every week!
 
This creamy, delightful recipe made my heart sing! I put this into my comfort food category and would be perfect for any busy family night! With the busy Spring months starting, I’m all about easy and yummy!
 

Ingredients:
12 ounces wide egg noodles
3 Tablespoons butter
1 onion, chopped
2 cloves of garlic, minced
2 cups of sliced mushrooms
1 rotisserie chicken, chopped
2 Tablespoons flour
1 teaspoon smoked paprika 
salt and pepper, to taste
1 cup chicken broth
1 Tablespoon Worcestershire sauce
3/4 cup sour cream or Greek yogurt
2 Tablespoons parsley

Directions:

  • Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, and then drain.
  • In a large skillet, melt 2 Tablespoons butter on a medium heat. Add the onion, garlic and cook until slightly soft. Add the mushrooms and cook and stir  until they begin to brown. 
  • Add 1 Tablespoon of butter, the chicken, flour, paprika, salt and pepper to taste. Cook and stir.
  • Add the chicken broth,Worcestershire sauce and and bring to a gentle simmer. Cook until thickened about 5 minutes. Stir in the sour cream. 
  • Divide the noodles among the plates and top off with the chicken mixture. Garnish with parsley, a dollop of sour cream and paprika!

 

 

 

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