"Sometimes I wonder about my life. I lead a small life - well, valuable, but small - and sometimes I wonder, do I do it because I like it, or because I haven't been brave?" - Kathleen Kelly (You've Got Mail)

Saturday, June 30, 2012

Paprika Chicken Stroganoff

My husband loves anything with the word "stroganoff" in it! I've never been a huge fan, mostly because of the beef and mushrooms...two things I won't eat. But when I came across this recipe, it looked perfect for the both of us! It was fairly simple to make and the end result was delicious! Just the right amount of creamy sauce, not too saltly, and super tasty with the added tomato element. Definitely a keeper!

Paprika Chicken Stroganoff

1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
1 tbsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. all-purpose flour
1 tbsp. olive oil, or more as needed
1 medium yellow onion, diced
2 cloves garlic, finely minced
1 3/4 c. chicken broth
2 tbsp. tomato paste
1/2 cup sour cream
12-16 oz. hot, cooked egg noodles

In a medium bowl or large plate, sprinkle the cubed chicken with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.
Heat the olive oil in a large skillet over medium heat until rippling and hot. Add the chicken in a single layer and cook until golden brown on all sides, stirring occasionally, about 5 minutes. The chicken will finish cooking fully a bit later so it doesn’t need to be cooked all the way through. Transfer the chicken onto a plate and set aside.
Add a bit more oil to the pan, if needed, and stir in the onions. Saute, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and lightly browned, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and stir well.
Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the sour cream and cook for about 2-3 minutes longer, until thickened. Serve over hot noodles and garnish with fresh parsley, if desired.

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