Chicken Stroganoff
*Original recipe: foodnetwork.com
INGREDIENTS:
Kosher salt and freshly ground black pepper
12 ounces egg noodles (substitute GF OR any low-carb option desired)
4 tablespoons salted butter
1/4 cup chopped fresh parsley, plus extra for garnish
1 1/2 pounds boneless, skinless, chicken thighs, cut into 1-inch pieces
1/2 teaspoon paprika
8 ounces white button mushrooms, thinly sliced
1 small yellow onion, diced small
1/2 teaspoon fresh thyme
2 tablespoons all-purpose flour (substitute GF or low-carb/keto flour of choice)
2 cups low-sodium chicken stock, hot
1/4 cup dry white wine, such as Sauvignon Blanc
1 teaspoon dark soy sauce
1/2 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons chopped fresh chives
DIRECTIONS:
- Bring a pot of salted water to a boil. Add the noodles and cook according to the package directions, for 5 to 6 minutes. Drain and toss with 2 tablespoons of the butter and 1 tablespoon of the parsley. Keep warm.
- Meanwhile, melt the remaining 2 tablespoons of butter in an extra-large skillet over medium-high heat. Add the chicken, then the paprika, and some salt and pepper; cook on all sides until golden, 8 to 10 minutes. Remove from the skillet and set aside, leaving the fat in the skillet.
- Add the mushrooms, onions, and thyme to the skillet and cook until the vegetables begin to soften 2 to 4 minutes. Add the flour, salt, and pepper, then cook for 2 to 3 minutes more. Add the hot stock, wine, and soy sauce, then cook until it reduces, 2 to 3 minutes. Add the chicken, along with any of the juices on the plate. Cook for 1 minute more so the chicken is heated through. Turn off the heat and stir in the sour cream, mustard, chive,s and 2 tablespoons parsley. Taste and adjust the seasonings.
- Serve over the buttered noodles and garnish with the remaining tablespoon parsley.
Nutrition Facts: 1 serving (recipe makes 6 portions)
- Fat: 34g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 31g
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