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.


1 packageNo Yolks Dumplings
1.5 lbswhite meat chicken, cubed
1medium onion, diced
8 ozwhite, sliced mushrooms
4 Tbspbutter, divided
3 Tbspall-purpose flour
1/2 tspsalt
1/2 tsppepper
1 tsppaprika, plus more for garnish
1 TbspWorcestershire sauce
2 Tbspfresh parsley, chopped
1 cupchicken broth
1/2 cupsour cream


  1. Melt two tablespoons of butter over medium-high heat.
  2. Add in onion, and mushroom and cook until soft, about 3 minutes.
  3. 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.
  4. Add in chicken broth, and Worcestershire sauce and reduce heat to simmer the dish until it thickens about 8-10 minutes.
  5. Stir in the sour cream right before serving.
  6. Meanwhile, bring a pot of salted water to a boil, and cook No Yolks Egg Noodles according to the package instructions.
  7. 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!