"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Paprika Chicken Stroganoff Recipe

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This recipe for Paprika Chicken Stroganoff, by , is from The Brandon Family Cookbook Project, 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!

Elyse Roberts


8oz wide egg noodles
1-1/2lb boneless skinless chicken breasts, cut into 1/2-inch-thick strips
2 teaspoons paprika
1-1/2 teaspoons salt
3/4 teaspoon pepper
1 tablespoon olive oil
1 pound sliced baby portobello mushrooms
1 tablespoon butter
1 large red onion, halved and sliced
3 garlic cloves, minced
1 cup dry white wine or chicken stock
1 cup chicken stock
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 cup creme fraiche or sour cream
1 tablespoon minced fresh Italian parsley

1) Cook noodles according to package directions; drain.

2) Meanwhile, toss chicken with paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium-high heat. In batches, saute chicken until browned, 2-3 minutes. Remove from pan.

3) In same pan, saute mushrooms in butter until lightly browned, 4-5 minutes. Add onion; cook and stir until softened, 3-4 minutes. Add garlic; cook and stir 1 minute.

4) Add wine, stirring to loosen browned bits from pan. Add stock, Worcestershire sauce and mustard; bring to a boil. Cook, uncovered, until liquid is reduced by half, 10-12 minutes. Stir in chicken; cook, uncovered, over medium-low until chicken is no longer pink, 3-5 minutes.

5) Stir in creme fraiche, parsley and the remaining salt and pepper; remove from heat. Stir in noodles.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 min. Cook for 30 min.




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