This was a pretty simple dinner that put a yummy spin on a typical stroganoff. It really didn't take very long to put together either - something I look for when making dinner as we near the impending estimated date of the arrival of our little guy.
2 chicken breast, cut into bite-sized pieces
1 TBSP paprika
1 tsp salt
1/2 tsp black pepper
2 TBSP flour
2 TBSP olive oil (+ extra as needed)
1/2 C diced yellow onion
8 oz. white button mushrooms, sliced
2 cloves garlic, minced
1 3/4 C low sodium chicken broth
2 TBSP tomato paste
1 bay leaf
1/4 C sour cream or plain yogurt
12 oz cooked noodles, hot
In a small bowl, toss the chicken with the paprika, salt, and pepper.
Add the flour to the bowl and toss until the chicken is coated.
In a large skillet, heat the oil until rippling and add the chicken.
Cook the chicken until golden brown on both sides (this will take about 5 minutes - it doesn't have to be cooked all the way through yet).
Put the chicken in a bowl or on a plate to the side.
Add more oil to the pan if necessary and saute the onions and mushrooms while scraping the browned bits off the sides and bottom of the pan.
Cook on medium heat until the onion is translucent and the mushrooms are browned.
Add the garlic and cook for 1 more minute.
Add 1/4 C chicken broth to the pan and scrape the sides and bottom with a spatula.
Stir in the tomato paste until well combined.
Add the remaining 1 1/2 C chicken broth and the bay leaf.
Put the chicken back into the pan and simmer over medium-low heat until the sauce thickens and the chicken is cooked through (takes about 5-6 minutes).
Add the sour cream and cook for 2-3 more minutes.
Serve over cooked noodles.
*This recipe is from Mel's Kitchen Cafe.