2 large boneless, skinless chicken breasts - sliced into thin strips
2 tbsp olive oil
1 cup fresh mushrooms, sliced
1/4 cup chopped onion
1 tbsp sweet paprika
1/4 tsp garlic powder
1 can (14.5 ounces) chicken stock
1 cup sour cream
Kosher salt
Fresh ground pepper
1 package egg noodles, cooked according to package directions
In a large skillet over medium-high heat, heat oil.
Add chicken and saute for about 5 minutes, until golden brown.
Remove chicken and reserve. Add mushrooms, onions, garlic powder and paprika to skillet and saute 2-3 minutes until onion has softened.
Return chicken to pan and stir in chicken broth. Cook, uncovered, over medium-low heat for 8-10 minutes until chicken is cooked through and liquid has reduced by half.
Remove from heat and add sour cream, stirring to combine well.
Season to taste with salt and pepper. Serve over egg noodles
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