 |
| Photo Credit |
Ingredients
2 tbsp. olive oil, divided
1 lb. chicken breasts, cut into 1-inch chunks
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. paprika
¼ tsp. cayenne pepper
1 tsp. salt, divided
1 tsp. ground black pepper, divided
-
2 c. sliced cremini mushrooms
1 shallot, minced
1 small onion, chopped
3 garlic cloves, chopped
2 tbsp. white wine (optional)
4 tbsp. butter
4 tbsp. all-purpose flour
2 c. low-sodium chicken broth
1 tbsp. worcestershire sauce
½ tsp. fresh thyme leaves
1 lb. egg noodles (whole wheat or regular), cooked and
drained
⅓ c. sour cream or plain Greek yogurt (plus more for garnishing)
chopped fresh parsley (optional)
Instructions:
1. In a large skillet set over medium-high heat, add 1
tablespoon of olive oil.
2. Meanwhile, place the cut chicken into a bowl. Season with
garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper; toss to
combine.
3. Place the chicken in the hot pan (taking care not to
overcrowd- you may need to do two batches) and brown, about 2-5 minutes on each side. The chicken does not
need to be cooked throughout. Remove from the pan and transfer to a plate (continue with
remaining chicken if needed).
4. Add the the remaining tablespoon of oil to the skillet,
and then add the mushroom and cook until brown, about 4 minutes. Then, add the shallot, onion and garlic and
stir occasionally until they are soft and translucent. Pour in the wine and cook for 1 minute, then
add the butter and flour. Whisk continuously taking care not to burn. SLOWLY add the chicken stock,
whisking to create a smooth sauce. Add the Worcestershire, thyme, and the remaining salt and pepper.
Bring to a simmer and allow the sauce to thicken.
5. Toss in the chicken, turn the heat down to medium-low and
continue to cook for 5-8 minutes. Add the egg noodles and the sour cream and stir until combined. Cook for
2 more min.
Comments
Post a Comment