Chicken Stroganoff

Ingredients

• 1 1/2 lb boneless skinless chicken breasts, cut in thin strips
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 Tbsp olive oil
• 2 Tbsp butter
• 8 oz mushrooms, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1 cup chicken broth
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 cup sour cream
• 8 oz wide egg noodles
• 1 Tbsp fresh parsley, chopped

Before you start

• Bring a large pot of salted water to a boil.

Directions

1. Toss to coat: boneless skinless chicken breasts, paprika, salt, black pepper.
2. Brown in batches 2 to 3 min, set aside: step 1, olive oil.
3. Sauté until browned, 6 to 8 min: butter, mushrooms, onion.
4. Add, cook 1 min: step 3, garlic.
5. Simmer until reduced by half, 8 to 10 min: step 4, dry white wine, chicken broth, Worcestershire sauce, Dijon mustard.
6. Return chicken, simmer until it reaches 165°F, 5 min: step 5, step 2.
7. Stir in off heat; do not boil: step 6, sour cream.
8. Boil until tender, 7 to 9 min; drain: wide egg noodles.
9. Spoon sauce over noodles, sprinkle with parsley: step 7, step 8, fresh parsley.