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Paprika Chicken with Egg Noodles Recipe

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This recipe for Paprika Chicken with Egg Noodles, by , is from The Koeberlein Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Foreman

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. frozen or fresh green beans
1 lb. boneless skinless chicken thighs
1 T. paprika
1/2 t. salt
1/4 t. pepper
1/4 t. cayenne pepper
8 oz. fresh white mushrooms
1 medium onion
3 T. butter, divided
8 oz. uncooked egg noodles
2 t. dill
sour cream (optional)

Directions:
Directions:
Cut beans into 2" pieces (if necessary), cut mushrooms into quarters, and chop onion into half-inch pieces. Set aside.

Cut chicken into 1" pieces and sprinkle with paprika, salt, and pepper. Cook chicken in a skillet sprayed with olive oil over medium-high heat for 5-7 minutes, or until centers are no longer pink. Remove from chicken from pan and keep warm.

Add 1T. butter to skillet. Cook mushrooms and onions over medium-high heat for 5 minutes or until golden brown, stirring frequently.

Meanwhile, cook noodles in boiling salted water for 2 minutes. Add green beans to noodles. Cook noodles and beans uncovered for 5-6 minutes or until noodles are tender. Remove 3/4C. of cooking water for use in sauce. Drain noodles and green beans.

Add chicken and cooking water to skillet with mushrooms and onions; stir to loosen browned bits from bottom of skillet. Cook and stir for 2-3 minutes or until sauce is thickened and chicken is heated through.

Toss hot noodles and green beans with remaining 2T. of butter. To serve, divide noodle mixture among 4 serving plates and top with chicken and sauce. Sprinkle with dill and garnish with sour cream, if desired.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 mins

 

 

 

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