Saturday, June 3, 2017

Chicken Stroganoff

Creamy pasta loaded with lots of chicken and mushrooms.  Plus it only took 2 pans so clean up was easy.  




Chicken Stroganoff

1# chicken tenders, cut into bite size pieces
2 tbsp. extra virgin olive oil
3 tbsp. butter
2 cloves garlic, minced
1 cup mushrooms, cleaned and sliced
1/4 cup flour
1/2 tsp paprika
Salt & freshly ground pepper to taste
1 1/2 cups chicken stock
1/2 cup sour cream
1 tbsp. fresh parsley, chopped
2 cup dumpling noodles

Heat olive oil in a large skillet.  Add in chicken pieces and season.  Cook until a nice golden brown on both sides.  Remove from the pan and set aside.  Add in the butter and melt.  Add in garlic and mushrooms and cook for a couple minutes.  Stir in flour and allow to cook for a minute before adding in paprika and stirring in chicken stock.  Return the chicken to the pan.  Cook the pasta per the package directions while the stock is thickening.  Right before serving, stir in sour cream.  Drain pasta and add right into the pan.  Stir and top with fresh parsley.