Paprika Chicken Stroganoff Recipe

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Paprika Chicken Stroganoff Recipe
Paprika Chicken Stroganoff Recipe photo by Taste of Home
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Paprika Chicken Stroganoff Recipe

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Stroganoff is such a comfort food. While it is traditionally a beef dish, it can easily be adapted for other proteins, and it is just as delicious. I personally am consuming less red meat nowadays, and with this chicken stroganoff, I get to enjoy the creaminess of the sauce with added benefits of the lighter white meat. - Sour cream could be used instead of creme fraiche - Stroganoff over rice or mashed potatoes is also great - Stock could be used instead of white wine
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 8 ounces uncooked wide egg noodles
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch-thick strips
  • 2 teaspoons paprika
  • 1-1/2 teaspoons salt, divided
  • 3/4 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 1 pound sliced baby portobello mushrooms
  • 1 tablespoon butter
  • 1 large red onion, halved and sliced
  • 3 garlic cloves, minced
  • 1 cup dry white wine or chicken stock
  • 1 cup chicken stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 cup creme fraiche or sour cream
  • 1 tablespoon minced fresh Italian parsley

Directions

Cook noodles according to package directions; drain.
Meanwhile, toss chicken with paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium-high heat. In batches, saute chicken until browned, 2-3 minutes. Remove from pan.
In same pan, saute mushrooms in butter until lightly browned, 4-5 minutes. Add onion; cook and stir until softened, 3-4 minutes. Add garlic; cook and stir 1 minute.
Add wine, stirring to loosen browned bits from pan. Add stock, Worcestershire sauce and mustard; bring to a boil. Cook, uncovered, until liquid is reduced by half, 10-12 minutes. Stir in chicken; cook, uncovered, over medium-low until chicken is no longer pink, 3-5 minutes.
Stir in creme fraiche, parsley and the remaining salt and pepper; remove from heat. Stir in noodles. Yield: 6 servings.

Test Kitchen tips
  • Creme fraiche is similar to sour cream but slightly thinner. It is not as sour as sour cream, and richer.
  • We tested this recipe with chardonnay wine.
  • Originally published as Paprika Chicken Stroganoff in Simple & Delicious February/March 2018

    Nutritional Facts

    1-2/3 cups: 505 calories, 24g fat (12g saturated fat), 133mg cholesterol, 874mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 33g protein.

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    • 8 ounces uncooked wide egg noodles
    • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch-thick strips
    • 2 teaspoons paprika
    • 1-1/2 teaspoons salt, divided
    • 3/4 teaspoon pepper, divided
    • 1 tablespoon olive oil
    • 1 pound sliced baby portobello mushrooms
    • 1 tablespoon butter
    • 1 large red onion, halved and sliced
    • 3 garlic cloves, minced
    • 1 cup dry white wine or chicken stock
    • 1 cup chicken stock
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon Dijon mustard
    • 1 cup creme fraiche or sour cream
    • 1 tablespoon minced fresh Italian parsley
    1. Cook noodles according to package directions; drain.
    2. Meanwhile, toss chicken with paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium-high heat. In batches, saute chicken until browned, 2-3 minutes. Remove from pan.
    3. In same pan, saute mushrooms in butter until lightly browned, 4-5 minutes. Add onion; cook and stir until softened, 3-4 minutes. Add garlic; cook and stir 1 minute.
    4. Add wine, stirring to loosen browned bits from pan. Add stock, Worcestershire sauce and mustard; bring to a boil. Cook, uncovered, until liquid is reduced by half, 10-12 minutes. Stir in chicken; cook, uncovered, over medium-low until chicken is no longer pink, 3-5 minutes.
    5. Stir in creme fraiche, parsley and the remaining salt and pepper; remove from heat. Stir in noodles. Yield: 6 servings.

    Test Kitchen tips
  • Creme fraiche is similar to sour cream but slightly thinner. It is not as sour as sour cream, and richer.
  • We tested this recipe with chardonnay wine.
  • Originally published as Paprika Chicken Stroganoff in Simple & Delicious February/March 2018

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    Reviews forPaprika Chicken Stroganoff

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    MY REVIEW
    roddell User ID: 8957360 284702
    Reviewed Mar. 6, 2018

    "Very good. Used smoked paprika and creme fraiche with home made egg noodles. Perfect dinner for a cold winter's evening"

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