Description
A heartwarming dish featuring tender chicken in a creamy sauce with mushrooms and smoked paprika, perfect for family dinners or gatherings.
Ingredients
- 1½ lb boneless, skinless chicken thighs or breasts, cut into 1-1½ inch pieces
- 12 oz egg noodles (or rice or mashed potatoes)
- 2 tbsp butter
- 1 tbsp neutral oil
- 1 large yellow onion, thinly sliced
- 8 oz cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 1 tbsp all-purpose flour (or 1 tbsp cornstarch for gluten-free)
- 1 cup low-sodium chicken stock
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce (optional)
- ½ cup sour cream (full-fat preferred)
- 2-3 tbsp heavy cream or milk (optional)
- 1 tsp smoked paprika or sweet paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Pat the chicken dry, then season with salt, pepper, and paprika.
- Cook the noodles according to package directions, then drain and toss with a bit of butter. Keep warm.
- In a large skillet, add oil and 1 tbsp of butter. Sear the chicken until golden, about 3-4 minutes per side. Remove.
- Reduce heat and add the remaining butter. Sauté onion until soft, about 5-6 minutes.
- Add mushrooms and cook until moisture evaporates, about 6-8 minutes. Stir in garlic for 30 seconds.
- Sprinkle flour over vegetables and stir for 1 minute. Slowly pour in chicken stock, scraping the bottom. Stir until sauce thickens.
- Mix in Dijon and Worcestershire sauce. Simmer for 2-3 minutes, adjusting seasoning.
- Stir in sour cream until smooth; add heavy cream if desired. Return chicken to warm through for 2-3 minutes.
- Serve over noodles, rice, or mashed potatoes, garnished with parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 3 months.