I was flipping through a recent Canadian Living magazine and I came across this tasty looking recipe for Chicken Paprikash.
I have never made it before but it looked great so I thought I would give it a try!
What you need,
2 tbsp. olive oil
1 lb. chicken breast, cut into pieces
1 onion, diced
3 cloves garlic, minced
2 ½ cups sliced cremini mushrooms
2 tbsp. sweet paprika
3 tbsp. all-purpose flour
2 tbsp. tomato paste
2 cup low sodium chicken broth
1 tsp. lemon juice
½ tsp. salt and pepper to taste
1 pkg broad egg noodles
½ cup sour cream
3 tbsp. chopped fresh parsley
In a large skillet heat 1 tbsp. olive oil over medium high heat. Cook the chicken for 4 or 5 minutes until browned.
Remove from the skillet and set aside.
Heat the remaining oil in the skillet and cook the onion, garlic and mushrooms for 3 minutes until just starting to soften. Add the paprika, stirring often for another couple of minutes until the onions and mushrooms are soft.
Add in the flour and tomato paste and cook for 1 minute. Stir in the broth and bring to boil, reduce heat and simmer until sauce is thickened. Return the chicken to the pan with any juices from plate. Add in the lemon juice and salt and pepper. Adjust seasoning to taste.
Cook the egg noodles in a large pot of salted boiling water according to package directions.
Serve the chicken mixture over the warm egg noodles.
Garnish with sour cream and fresh chopped parsley.
I am glad I tried this recipe, it was really good.
Quick and easy and full of flavour!
Recipe from Canadian Living Magazine