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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Paprika Chicken with Egg Noodles Recipe

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This recipe for Paprika Chicken with Egg Noodles is from The Koeberlein Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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