Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons butter (divided)
  • 1 1/4 pounds boneless skinless chicken thighs (fat trimmed, cut into 1 inch pieces)
  • 1/2 cup onion (finely diced)
  • 8 ounces cremini mushrooms (sliced)
  • 1 teaspoon garlic (minced)
  • 3 tablespoons flour
  • 1 1/2 cups chicken broth
  • 1 teaspoon paprika
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup sour cream
  • 12 ounces egg noodles
  • 2 tablespoons chopped parsley
  • salt and pepper to taste

Instruction

  • Cook the egg noodles in salted water according to package directions.
  • Heat 2 tablespoons of butter in a large pan over medium high heat.
  • Season the chicken with salt and pepper and add it to the pan in a single layer. You may need to work in batches.
  • Cook the chicken for 4-5 minutes per side or until browned and cooked through.
  • Remove the chicken from the pan and place on a plate. Cover with foil to keep warm.
  • Melt the remaining 2 tablespoons of butter in the pan. Add the onions and mushrooms and cook for 5-7 minutes or until tender and browned. Season the vegetables with salt and pepper.
  • Add the garlic and cook for 30 seconds.
  • Add the flour to the pan, and stir to coat the vegetables. Cook for 1 minute.
  • Add the chicken broth, paprika, Italian seasoning and Worcestershire sauce to the pan, stirring constantly. Cook for 3-4 minutes or until sauce is thickened.
  • Stir in the sour cream. Add the chicken back to the pan and cook for 2-3 minutes until chicken is heated through.
  • Top the stroganoff with parsley and serve with egg noodles.