Paprika Chicken Stroganoff

  Dinner

Stroganoff is such a comfort food. While traditionally a beef dish, it can easily be adapted for other proteins, and it is just as delicious. With this creamy chicken stroganoff, I get to enjoy all the lovely sauciness with the benefits of the lighter white meat.

Paprika Chicken Stroganoff

Average Rating: 4.545454

TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 6 servings.

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

Instructions

  • 1. Cook noodles according to package directions; drain.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. Stir in creme fraiche, parsley and the remaining salt and pepper; remove from heat. Stir in noodles.

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.

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