The Humpherys Family

Paprika Chicken Stroganoff

Recipe Added:  4/4/2012
1 lb B & S chicken breasts, cubed
1 Tbsp paprika
1 tsp salt
1/2 tsp black pepper
2 Tbsp flour
1 medium onion, diced
8 oz white mushrooms, sliced
2 cloves garlic, finely minced
1 3/4 cups chicken broth
2 Tbsp tomato paste, 1 bay leaf
1/4 cup sour cream
Hot, cooked egg noodles
In a shallow pie plate, toss the cubed chicken with paprika, salt and pepper. Sprinkle flour on top of the chicken and toss to coat. Heat 2 Tbsp olive oil in a large skillet over medium heat. Add chicken in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. Scrape the chicken onto a plate and set aside.

Add another tsp of oil to pan, if needed, and stir in onions and mushrooms. Saute, stirring occasionally, until onions and mushrooms are browned, about 5 minutes. Pour in 1/4 cup chicken broth and tomato paste, whisking to combine.

Add rest of chicken broth and bay leaf, stirring well. Add chicken back into skillet and simmer over medium heat, until chicken is cooked through and sauce thickens, about 5-6 minutes. Stir in sour cream and cook 2-3 minutes longer. Thicken with cornstarch, if desired. Simmer 2-3 minutes until thickened. Serve over hot noodles, garnish with parsley.
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