Tuesday, April 24, 2012

Paprika Chicken Stroganoff

1 lb boneless, skinless chicken breast - cut into bite sized pieces
2 TBSP paprika
1 tsp salt
1 tsp black pepper
2-3 TBSP all purpose flour
olive oil
1 medium yellow onion - diced
8 oz button mushrooms - sliced
2 cloves garlic - finely minced
1 3/4 cups low sodium chicken broth
2 TBSP tomato paste
1/4 cup plain yogurt or sour cream
1 lb noodles
Fresh parsley for garnish

Toss chicken pieces with salt, pepper and 1 TBSP paprika. Sprinkle with flour and toss again to coat.

Heat about 2 TBSP olive oil in a large pan over medium heat until rippling hot. Add chicken in a single layer and cook until golden on each side - about 5 minutes. Don't worry if it's not cooked through, it will finish later. Remove to a plate and set aside.

Add a little more oil to the pan and stir in the onions and mushrooms - sautéing until the onions are translucent - about 5 minutes. Add the garlic and cook another minute.

Pour in 1/4 cup of the broth and deglaze the pan, scraping up any bits from the bottom. Stir in tomato paste and the rest of the chicken broth.

Add the chicken back to the pan along with the rest of the paprika and simmer over medium-low heat, until the chicken is cooked through and the sauce thickens slightly. Stir in the yogurt or sour cream and cook for 2-3 minutes.
-For a thicker sauce, make a roux by melting 2 TBSP butter in a pan and adding 2 TBSP flour. Stir into chicken mixture.

Serve over cooked noodles or rice - garnish with fresh parsley!

**Allergy-free substitutions:
Flour - gluten free all purpose flour
Sour cream - Tofutti Sour Supreme
Noodles - gluten free noodles of choice

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