Stroganoff de poulet

Ingrédients

• 1 pound boneless skinless chicken breast, cut thinly into bite size pieces
• Salt and ground black pepper to taste
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• 1 small onion, diced
• 2 garlic cloves, minced
• 8 ounces white mushrooms (cremini, baby bellas and portobellas can be used)
• 2 tablespoons all-purpose flour
• 1/2 cup white wine
• 1 1/4 cup chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 8 ounces egg noodles cooked and drained
• 2/3 cup sour cream
• Salt and ground black pepper to taste
• Chopped parsley for garnishing

Préparation

1. 1

   Place the chicken into a bowl. Season the chicken with salt, pepper, thyme, paprika and garlic powder. Set aside.

2. 2

   Heat 1 tablespoon of oil in a large skillet over medium - high heat. Working in two batches, add the chicken and cook for about 5 minutes or until they start to turn golden brown, stirring as needed. Add the remaining oil as needed through the cooking process. Remove the chicken from the skillet.

3. 3

   In the same skillet, melt 2 tablespoons of butter. Add the onion and cook until slightly soft, about 2 minutes. Add the garlic and cook for about a minute. Add the mushrooms and saute, stirring until they begin to brown, about 4 minutes.

4. 4

   Add the remaining 1 tablespoon of butter to the skillet. When melted, stir in the flour. Stir until all the ingredients seem incorporated. Cook the mixture for about 1 - 2 minutes.

5. 5

   Pour the wine and with a spoon (I use a wooden spoon) scrape down the brown bits collected at the bottom of the skillet. Reduce the wine for about 2 minutes.

6. 6

   Add half of the broth slowly while stirring. When incorporated, add the remaining broth. Stir in the mustard and Worcestershire sauce. Return the chicken to the pan and bring to a gentle simmer. Cook for about 5 - 6 minutes, or until the chicken is cooked through. The sauce will thicken as you simmer.

7. 7

   Add the sour cream and stir well to combine. Simmer for an additional 2 minutes, making sure the sauce doesn't boil. Add salt and pepper to taste and remove from the heat. Serve over hot egg noodles and garnish with chopped parsley.