Chicken Stroganoff (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
kosher salt |
12 ounces wide egg noodles |
3 tablespoons unsalted butter |
1 small onion, chopped |
4 ounces white or cremini mushrooms, sliced (about 2 cups) |
1 1/4 pounds skinless, boneless chicken thighs, cut into chunks |
2 tablespoons all-purpose flour |
1 teaspoon paprika, plus more for topping |
freshly ground pepper |
1 cup fat-free low-sodium chicken or mushroom broth |
1 tablespoon worcestershire sauce |
1/2 cup sour cream, plus more for topping |
2 tablespoons chopped fresh parsley |
Directions:
1. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.
2. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes.
3. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes.
4. Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.
5. Per serving: Calories 671; Fat 23 g (Saturated 11 g); Cholesterol 238 mg; Sodium 711 mg; Carbohydrate 69 g; Fiber 4 g; Protein 44 g
6. Photograph by Christopher Testani
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