Ingredients
The following ingredients have 5 Servings
- 1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
- 1 Tbsp sweet paprika or regular paprika
- 1 tsp salt
- black pepper to taste
- 2 Tbsp all-purpose flour
- 2 Tbsp olive oil, plus more if needed
- 1 medium yellow onion, diced
- 8 ounces sliced mushrooms
- 3 cloves minced garlic
- 1 3/4 cups chicken broth
- 3 Tbsp tomato paste
- 1 bay leaf
- 1/4 cup light sour cream
- 12-16 oz hot cooked egg noodles, for serving
- Fresh, chopped parsley for garnish
Instruction
- In a shallow dish, toss the cubed chicken with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.
- In a large skillet, heat the olive oil over medium heat until rippling and 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 fully cooked. It will finish later in the dish. Pour chicken from the skillet on to a plate and set aside.
- Add a little more oil the pan, if needed, and stir in the onions and mushrooms. Cook until the onion is translucent and mushrooms are browned, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
- Pour in about 1/4 cup of the chicken broth into the skillet to deglaze the pan and loosen any bits from the bottom of the pan.
- Stir in the tomato paste and whisk to combine. Then add the remaining chicken broth and the bay leaf, stirring well.
- Add the chicken back into the skillet and simmer over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes.
- Mix in the sour cream and cook for about 2-3 minutes longer. If you want a thicker sauce, mix 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. Serves 4-6.
