Chicken Stroganoff

Ingredients

• 1 cup mushroom broth fat-free low-sodium
• 2 cups cremini mushrooms white sliced
• 2 tablespoons flour all-purpose
• 2 tablespoons parsley fresh chopped
• 4 servings kosher salt 
• 1 small onion chopped
• 1 teaspoon paprika plus more for topping
• 4 servings pepper freshly ground
• 1.3 pounds chicken thighs boneless skinless cut into chunks
• 0.5 cup cup heavy whipping cream sour plus more for topping
• 3 tablespoons butter unsalted
• 12 ounces wide egg noodles 
• 1 tablespoon worcestershire sauce 

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of salted water to a boil.
2. Add the noodles and cook as the label directs, then drain. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat.
3. Add the onion and cook until slightly soft, about 2 minutes.
4. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes.
5. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes.
6. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes. Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.
7. Photograph by Christopher Testani