Chicken Mushroom Stroganoff
Creamy chicken and mushroom stroganoff with a paprika-spiced sour cream sauce, served over egg noodles.
Ingredients
- 450g chicken breast, sliced
- 225g mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 240ml chicken broth
- 240ml sour cream
- 16g plain flour (2 tbsp)
- 1 tsp paprika
- Salt and pepper, to taste
- 340g egg noodles
- Fresh parsley, to garnish
Instructions
- Cook the egg noodles according to the packet instructions, then drain and set aside.
- In a skillet, sauté the onion and garlic until translucent. Add the mushrooms and cook until browned.
- Push the vegetables to the side, add the chicken, and cook until no longer pink.
- Sprinkle the flour and paprika over the mixture, stirring well. Gradually add the chicken broth, stirring until thickened.
- Lower the heat and mix in the sour cream. Season with salt and pepper.
- Serve over the egg noodles, garnished with parsley.