Chicken and Mushroom Stroganoff

 

Yesterday we went a doctors appointment near our favorite Korean grocery and got some pre marinated spicy pork bulgogi and that was dinner last night. I had been planning to make  this then but it got made today.  The green beans were leftover from a couple days ago.

Chicken and Mushroom Stroganoff

Serves 4.

Lighter than the traditional beef stroganoff, this chicken and mushroom version is still luxuriously rich and creamy. It’s also quick and easy to make, so you can pamper yourself any night of the week.

12 oz. uncooked extra-wide egg noodles

5 tbsp. unsalted butter, divided

8 oz. cremini mushrooms, trimmed and sliced thin

1 medium onion, thinly sliced

1 lb. boneless, skinless chicken thighs, trimmed and cut into 1-in. pieces

3 cloves garlic, finely chopped

3 tbsp. all-purpose flour

1 tsp. Hungarian sweet paprika

3/4 tsp. salt

1/2 tsp. freshly ground black pepper

1/2 tsp. dried thyme

1 1/4 c. chicken broth

2 tbsp. dry sherry (see Note)

1 tbsp. Worcestershire sauce

1/2 c. sour cream

2 tbsp. finely chopped fresh parsley

Cook noodles according to package directions, then drain. Toss hot noodles with 1 tablespoon butter.

Meanwhile, heat 2 tablespoons butter in a large skillet over high heat. Add the mushrooms and cook, stirring occasionally, until they are browned, about 4 to 5 minutes. Transfer to a plate.

To the same skillet, over medium heat, add the remaining 2 tablespoons butter. Add onion and cook until softened, about 2 to 3 minutes. Add the chicken, garlic, flour, paprika, salt, pepper and thyme. Cook, stirring, until the chicken is lightly browned, about 3 minutes. Stir in the browned mushrooms, chicken broth, sherry (see Note) and Worcestershire sauce and bring to a boil. Reduce heat to low and gently simmer until chicken is cooked through and the sauce is thickened, about 5 minutes. Stir in the sour cream. Taste and re-season with salt and pepper, if necessary. To serve, divide the noodles among plates. Top with the chicken mixture and a sprinkling of parsley.

Note: You can substitute 1/4 cup of dry white wine or a teaspoon of lemon juice for the sherry in this recipe.