Paprika
Chicken Stroganoff Recipe
Ingredients
:
8
ounces uncooked wide egg noodles
1-1/2
pounds boneless skinless chicken breasts, cut into 1/2-inch-thick strips
2
teaspoons paprika
1-1/2
teaspoons salt, divided
3/4
teaspoon pepper, divided
1
tablespoon olive oil
1
pound sliced baby portobello mushrooms
1
tablespoon butter
1
large red onion, halved and sliced
3
garlic cloves, minced
1
cup dry white wine or chicken stock
1
cup chicken stock
1
tablespoon Worcestershire sauce
1
tablespoon Dijon mustard
1
cup creme fraiche or sour cream
1
tablespoon minced fresh Italian parsley
How
To Make Paprika Chicken Stroganoff :
Cook
noodles according to package directions; drain.
Meanwhile,
toss chicken with paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a
Dutch oven, heat oil over medium-high heat. In batches, saute chicken until
browned, 2-3 minutes. Remove from pan.
In
same pan, saute mushrooms in butter until lightly browned, 4-5 minutes. Add
onion; cook and stir until softened, 3-4 minutes. Add garlic; cook and stir 1
minute.
Add
wine, stirring to loosen browned bits from pan. Add stock, Worcestershire sauce
and mustard; bring to a boil. Cook, uncovered, until liquid is reduced by half,
10-12 minutes. Stir in chicken; cook, uncovered, over medium-low until chicken
is no longer pink, 3-5 minutes.
Stir
in creme fraiche, parsley and the remaining salt and pepper; remove from heat.
Stir in noodles.
Test
Kitchen tips :
Creme
fraiche is similar to sour cream but slightly thinner. It is not as sour as
sour cream, and is richer.
We
tested this recipe with chardonnay wine.
Nutrition
Facts :
1-2/3
cups: 505 calories, 24g fat (12g saturated fat), 133mg cholesterol, 874mg
sodium, 35g carbohydrate (4g sugars, 3g fiber), 33g protein.