Description
A rich, comforting dish that combines tender chicken with a creamy mushroom sauce, served over warm egg noodles. Perfect for weeknight dinners or cozy family meals.
Ingredients
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1 1/2 pounds boneless, skinless chicken breasts or thighs, sliced into strips
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2 tablespoons olive oil
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1 tablespoon butter
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1 medium onion, finely chopped
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3 cloves garlic, minced
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10 ounces mushrooms, sliced
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1 tablespoon all-purpose flour
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2 cups chicken broth
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1 cup sour cream
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2 teaspoons Dijon mustard
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1 teaspoon paprika
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Salt and black pepper to taste
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12 ounces egg noodles, cooked according to package instructions
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Fresh parsley, chopped (for garnish)
Instructions
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Heat olive oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until lightly browned and cooked through. Remove chicken and set aside.
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Reduce heat slightly and add butter. Sauté the onion until softened, then add garlic and mushrooms. Cook until mushrooms release moisture and start to brown.
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Sprinkle flour over the vegetables and stir to coat. Gradually pour in chicken broth while stirring to prevent lumps. Simmer until sauce thickens.
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Lower heat and stir in sour cream, Dijon mustard, and paprika. Mix until smooth and creamy. Adjust seasoning with salt and pepper.
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Return chicken to the skillet and coat with sauce. Simmer for a few minutes to combine flavors. Serve over cooked egg noodles and garnish with parsley.
Notes
For extra flavor, allow mushrooms to brown deeply. Avoid boiling after adding sour cream to prevent curdling. Leftovers can be stored in the refrigerator for up to 3 days; reheat gently and add a splash of broth if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes