If you need a terrific week night dinner this is your recipe. I served this with egg noodles which are gluten free.
Ingredients
- 4 tbsp butter
- 1/3 cup fresh chopped parsley
- 1 1/2 lbs chicken breast or thighs (whichever you prefer). cut into 1-inch pieces.
- 1/4 tsp paprika
- 1 tsp pepper
- 8 oz cremini mushrooms
- 1 small onion, sliced
- 1 tsp minced fresh thyme
- 2 tbsp all-purpose flour
- 1/4 cup dry white wine
- 2 cups vegetable broth or chicken broth (whichever you prefer)
- 2 tsp soy sauce
- 1/2 cup sour cream
- 2 tbsp dijon mustard
- 2 tbsp chopped chives
- kosher salt
- 12 oz egg noodles
Instructions
- Bring a large pot of water to a boil. Add the noodles and cook according to the package (5-7 minutes). Drain and return the noodles to the pot and toss with 2 tbsp of butter and 1 tbsp of parsley. Set aside.In an extra large skillet, melt the remaining 2 tbsp of butter over medium high heat. Add the chicken, season with the paprika and good pinch of salt and pepper, cook until brown (8-10 minutes). Use a slotted spoon to remove the chicken from the skillet and place on a plate and set aside. To the skillet add the onion, mushroom, and thyme with all the leftover bits from sautéing the chicken. Keep the skillet on m medium high heat. Stirring occasionally, until the onions have browned slightly (5-7 minutes). Sprinkle in the flour and cook for few minutes before whisking in the wine. Let the mixture boil and thicken, then slowly add the vegetable or chicken broth and soy sauce. Let cook until thicken, 2-3 minutes more. Return the chicken to the skillet, along with any juices from the plate, and cook until heated through, about 1 minute. Remove from the heat and stir in the sour cream, mustard, chives, and 2 tbsp of parsley. Taste and adjust the seasoning.Serve over buttered egg noodles.HAPPY EATING!!
