Creamy Paprika Chicken Stroganoff
Author: April | Food n' Focus
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Ingredients
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil, plus more as needed
  • 1 medium yellow onion, diced (about ½ cup)
  • 8 ounces white button mushrooms, sliced
  • 2 cloves garlic, finely minced
  • 1¾ cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • ¼ sour cream
  • 1 package (12 ounces) Creamette¬†Extra Wide Egg Noodles, cooked according to package instructions
  • Fresh, chopped parsley for garnish
Instructions
  1. In a medium bowl, toss the cubed chicken with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.
  2. Heat the olive oil in a large 12-inch nonstick skillet over medium heat until hot. Add the chicken in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. The chicken does not need to be cooked all the way through. Place the chicken onto a plate and set aside.
  3. Add another teaspoon of oil to the pan, if needed, and stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the onions and mushrooms are browned, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
  4. Pour in about ¼ cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and the bay leaf, stirring well.
  5. Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the sour cream and cook for about 2-3 minutes longer. If you would like the sauce to be a bit thicker, make a cornstarch slurry by mixing 1 tablespoon cornstarch with 1-2 tablespoons cold water. Add the cornstarch slurry to the simmering mixture in the skillet, whisking quickly to combine. Let the mixture simmer for 2-3 minutes until thickened. Serve over hot noodles and garnish with fresh parsley, if desired.
Recipe by Food n' Focus - Food, Travel, Photography at https://www.foodnfocus.com/poultry/creamy-paprika-chicken-stroganoff