Chicken Paprikash

Chicken Paprikash
 
Author: CL
Prep time:
Total time:
Serves: 4
Ingredients
  • 2 tbsp (30 mL) olive oil
  • 1 lb (454 g) boneless skinless chicken thighs, quartered
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 2-1/2 cups (625 mL) sliced trimmed cremini mushrooms
  • 2 tbsp (30 mL) sweet paprika
  • 3 tbsp (45 mL) all-purpose flour
  • 2 tbsp (30 mL) tomato paste
  • 2 cups (500 mL) sodium-reduced chicken broth
  • 1 tsp (5 mL) lemon juice
  • 1/2 tsp (2 mL) salt
  • 1 pinch pepper
  • 1 pkg (375 g) broad egg noodles
  • 1/2 cup (125 mL) 5% sour cream
  • 2 tbsp (30 mL) chopped fresh parsley
  • I
Instructions
  1. In large nonstick skillet, heat 1 tbsp of the oil over medium-high heat; brown chicken, 4 to 5 minutes. With slotted spoon, remove chicken to plate. Drain fat from pan.
  2. Heat remaining oil in skillet over medium heat; cook onion, garlic, mushrooms and paprika, stirring often, until onion is softened, 1 to 2 minutes.
  3. Add flour and tomato paste; cook, stirring, for 1 minute. Gradually stir in broth and bring to boil; reduce heat and simmer until thickened, about 1 minute. Return chicken to pan; add lemon juice, salt and pepper.
  4. Meanwhile, in saucepan of boiling salted water, cook noodles according to package directions.
  5. Drain noodles and serve topped with chicken mixture. Garnish with sour cream and parsley.
 

 

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