Creamy Chicken Stroganoff

Name: Creamy Chicken Stroganoff
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: European
Ingredients: 1 lb Chicken Thigh (1 pound boneless skinless chicken thighs ( trimmed of fat and cut into 1-inch pieces)); ¼ cup All-Purpose Flour (¼ cup (33g) all-purpose flour); ½ tsp Table Salt (½ teaspoon salt); ½ tsp Black Pepper (½ teaspoon pepper); ½ tsp Paprika (½ teaspoon paprika (optional)) — optional; 4 tbsp Unsalted Butter (4 tablespoons (56g) butter (divided)); ½ piece White Onion (½ medium white or yellow onion (finely diced)); 4 cloves Garlic (4 cloves garlic (pressed with a garlic press or minced)); 8 oz White Button Mushrooms (8 ounces button mushrooms (sliced)); 12 oz Egg Noodles (12 ounces (about 6 cups) egg noodles); 1 tbsp Tomato Paste (1 tablespoon (16g) tomato paste); ¼ tsp Dried Thyme (¼ teaspoon dried thyme (*)); 1 cup Chicken Broth (1 cup chicken broth); ¼ cup Dry Sherry (¼ cup dry sherry (*)); 1 tbsp Lemon Juice (1 tablespoon lemon juice (bottled is fine)); ½ cup Sour Cream (½ cup (120g) sour cream)

Creamy Chicken Stroganoff - Main Course (European)

35 minEuropean

Servings4

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Ingredients

For 4 servings

Chicken Thigh1 lb · 1 pound boneless skinless chicken thighs ( trimmed of fat and cut into 1-inch pieces)
All-Purpose Flour¼ cup · ¼ cup (33g) all-purpose flour
Table Salt½ tsp · ½ teaspoon salt
Black Pepper½ tsp · ½ teaspoon pepper
Paprika½ tsp · ½ teaspoon paprika (optional) · optional
Unsalted Butter4 tbsp · 4 tablespoons (56g) butter (divided)
White Onion½ piece · ½ medium white or yellow onion (finely diced)
Garlic4 cloves · 4 cloves garlic (pressed with a garlic press or minced)
White Button Mushrooms8 oz · 8 ounces button mushrooms (sliced)
Egg Noodles12 oz · 12 ounces (about 6 cups) egg noodles
Tomato Paste1 tbsp · 1 tablespoon (16g) tomato paste
Dried Thyme¼ tsp · ¼ teaspoon dried thyme (*)
Chicken Broth1 cup · 1 cup chicken broth
Dry Sherry¼ cup · ¼ cup dry sherry (*)
Lemon Juice1 tbsp · 1 tablespoon lemon juice (bottled is fine)
Sour Cream½ cup · ½ cup (120g) sour cream

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Steps

1Bring a medium pot of lightly salted water to boil for pasta.
2Place cut chicken thighs in a medium bowl and sprinkle with flour, salt, pepper, and paprika. Toss until the chicken is well-coated.
3In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the chicken to the pan and spread it out in a single layer. (Discard any flour that is left in the bowl.)
4Cook the chicken undisturbed for 2 to 3 minutes until the bottom of the chicken is golden brown. Give everything a good stir, turn the heat down to medium, and continue to cook the chicken, stirring occasionally, until the chicken is cooked through, about 2 to 4 minutes.
5Transfer the cooked chicken to a clean bowl or plate and return the skillet to medium heat. Add the remaining 2 tablespoons of butter. Once the butter is melted, add the onions, garlic, and mushrooms. Cook for 5 minutes, until the onions and mushrooms begin to soften. Use a wooden spoon to stir occasionally, scraping any cooked-on bits from the bottom of the pan as you go.
6To the pot of boiling water, add egg noodles and cook according to package instructions. Drain and set aside.
7While your pasta cooks, into the skillet of onions and mushrooms, stir the tomato paste and thyme and cook for 1 minute.
8Stir in the chicken broth, sherry, and lemon juice. Bring to a simmer, and cook for 5 minutes, and then add the chicken back to the pan and simmer for 1 minute more, until chicken is heated through.
9Remove the pan from heat and stir in the sour cream.
10Serve sauce over the egg noodles and enjoy!