Done in less than 30 minutes, this dish is perfect for a luxurious weeknight dinner or a sophisticated weekend dinner party.
Chicken and Mushroom Stroganoff
Serves 4. Lighter than the traditional beef stroganoff, this chicken and mushroom version is still luxuriously rich and creamy. It’s also quick and easy to make, so you can pamper yourself any night of the week. Note: You can substitute 1/4 cup of dry white wine or a teaspoon of lemon juice for the sherry in this recipe. From Meredith Deeds.
12 oz. uncooked extra-wide egg noodles
5 tablespoon unsalted butter, divided
8 oz. cremini mushrooms, trimmed and sliced thin
1 medium onion, thinly sliced
1 lb. boneless, skinless chicken thighs, trimmed and cut into 1-in. pieces
3 cloves garlic, finely chopped
3 tablespoon all-purpose flour
1 teaspoon Hungarian sweet paprika
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1 1/4 cup chicken broth
2 tablespoon dry sherry (see Note)
1 tablespoon Worcestershire sauce
1/2 cup sour cream
2 tablespoon finely chopped fresh parsley
Cook noodles according to package directions, then drain. Toss hot noodles with 1 tablespoon butter.
Meanwhile, heat 2 tablespoons butter in a large skillet over high heat. Add the mushrooms and cook, stirring occasionally, until they are browned, about 4 to 5 minutes. Transfer to a plate.
To the same skillet, over medium heat, add the remaining 2 tablespoons butter. Add onion and cook until softened, about 2 to 3 minutes. Add the chicken, garlic, flour, paprika, salt, pepper and thyme. Cook, stirring, until the chicken is lightly browned, about 3 minutes. Stir in the browned mushrooms, chicken broth, sherry (see Note) and Worcestershire sauce and bring to a boil. Reduce heat to low and gently simmer until chicken is cooked through and the sauce is thickened, about 5 minutes. Stir in the sour cream. Taste and reseason with salt and pepper, if necessary. To serve, divide the noodles among plates. Top with the chicken mixture and a sprinkling of parsley.