This is a quick weeknight meal. It can be served along side any variety of sauteed or steamed vegetables, or even a salad. I usually double this recipe for my family, but here the recipe serves 4.
1 tbsp. olive oil
1 lb. of chicken, cut into bite size pieces (I use thighs, but breast works well too)
8 oz. mushrooms, sliced
1 garlic clove, minced
1 & 1/2 tsp. smoked paprika (plus more for garnishing, optional)
1/2 tsp. dry mustard
salt & pepper to taste
1 tbsp. flour
1/2 cup chicken stock
1/2 cup dry white wine (I used sherry here, but I've used marsala & pinot grigio before)
1/2 cup sour cream
8 oz. egg noodles
First, cook the noodles according to the package's directions. Meanwhile, cook the chicken in the oil, until mostly cooked, but still a little pink.
Then, add the mushrooms, garlic, paprika, dry mustard, and salt & pepper. Sautee until chicken is cooked through.
Now, add the wine and cook for about a minute. Add the chicken stock and flour, and cook until thickened, about 5 minutes.
Stir in the sour cream, and heat through, about 2 to 3 minutes.
Serve over the egg noodles, and garnish with paprika, if desired. Again with my herb-sprig...it's just for show. Yummy!
Not feeding kids? Kick it up a notch with some finely chopped poblano chili pepper!