Chicken Stroganoff

A little while back, I participated in a Blogger's Choice swap, where I could select any recipe I wanted to make from the blog that I was assigned.  When I was given Mary Ellen's Blog, I knew I was in trouble because I could not choose just one recipe.  I ended up bookmarking recipes like crazy but ultimately had decided to use the delicious Faux Pho for the purposes of the swap.  This recipe for Chicken Stroganoff was another one that immediately caught my eye-I like beef stroganoff, but I am not the biggest beef lover, so the idea of using chicken instead really appealed to me.  Plus, this recipe looked perfectly simple for a weeknight meal.

If you are looking for a quick but comforting weeknight meal, this is it.  It is comfort food  made in a snap-Matt and I both really loved it-it's creamy and the flavors from the Worcestershire and paprika really complement the chicken, mushrooms and noodles perfectly. This is a meal that we will be having again and again!

Chicken Stroganoff

Kosher salt
12 ounces wide egg noodles
3 tablespoons unsalted butter
1 small onion, chopped
4 ounces white or crimini mushrooms, sliced (about 2 cups)
1 1/4 pounds skinless, boneless chicken thighs, cut into chunks (I used chicken breasts)
2 tablespoons all-purpose flour
1 teaspoon paprika, plus more for topping
Freshly ground pepper
1 cup low-sodium chicken or mushroom broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream, plus more for topping
2 tablespoons chopped fresh parsley

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.

Meanwhile, melt 2 tablespoons of 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 and their liquid starts to dissolve, about 2-5 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. 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. 

Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.

Source: Mary Ellen's Cooking Creations, as seen on A Taste of Home Cooking