Categories: Entree - Chicken

Ingredients

• 1 lb. chicken breasts cut into bite-sized pieces
• 2 T. flour
• 1 T. sweet paprika
• 1 t. salt
• 1/2 t. pepper
• 2 T. olive oil
• 1 medium onion, diced
• 8 oz. mushrooms, sliced
• 2 cloves garlic, minced
• 1 3/4 C. chicken broth
• 2 T. tomato paste
• 1 bay leaf
• 1/4 C. plain yogurt or sour cream
• Cooked egg noodles

Directions

1. In a medium bowl or shallow pie plate, mix the flour, paprika, salt and pepper. Add the chicken and toss to coat.

2. Heat the olive oil in a large skillet over medium heat until rippling and hot. Add the chicken in a single layer and cook until golden brown on each side, turning occasionally, about 5 minutes. The chicken doesn’t need to be cooked all the way through. Remove the chicken onto a plate and set aside.

3. Add another teaspoon of oil to the pan, if needed, and stir in the mushrooms. Sauté, scraping up the browned bits from the chicken, until browned; add the onions and garlic and stir until translucent.

4. Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and the bay leaf, stirring well.

5. Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt or sour cream and cook for about 2-3 minutes longer.

6. Optional: If you would like the sauce to be a bit thicker, make a slurry by mixing 1 tablespoon cornstarch with 1-2 tablespoons cold water. Add the cornstarch slurry to the simmering mixture in the skillet, whisking quickly to combine. Let the mixture simmer for 2-3 minutes until thickened.

7. Serve over hot noodles.

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