Chicken Stroganoff
Imagine beef stroganoff… but with chicken. Okay, it’s not the craziest no-rules recipe out there, but with our dumplings and a fistful of spices, it might be the most delectable.
Ingredients
| 1 package | No Yolks Dumplings |
| 1.5 lbs | white meat chicken, cubed |
| 1 | medium onion, diced |
| 8 oz | white, sliced mushrooms |
| 4 Tbsp | butter, divided |
| 3 Tbsp | all-purpose flour |
| 1/2 tsp | salt |
| 1/2 tsp | pepper |
| 1 tsp | paprika, plus more for garnish |
| 1 Tbsp | Worcestershire sauce |
| 2 Tbsp | fresh parsley, chopped |
| 1 cup | chicken broth |
| 1/2 cup | sour cream |
Directions
- Melt two tablespoons of butter over medium-high heat.
- Add in onion, and mushroom and cook until soft, about 3 minutes.
- Add the remaining 2 tablespoons of butter, chicken, paprika, salt, pepper, and flour. Cook until the chicken is no longer pink in the center, and is browned; about 5 minutes.
- Add in chicken broth, and Worcestershire sauce and reduce heat to simmer the dish until it thickens about 8-10 minutes.
- Stir in the sour cream right before serving.
- Meanwhile, bring a pot of salted water to a boil, and cook No Yolks Egg Noodles according to the package instructions.
- Once the noodles are done, drain, and plate. Add a hearty portion of Chicken Stroganoff to the top as well as fresh parsley and paprika. Enjoy!
