Quick Chicken Paprika With Noodles Recipe
Ingredients
| 1 lb ground chicken or turkey | ||
| Butter | 1 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Mushrooms | 8 Ounce, sliced | |
| 1 tbsp sweet Hungarian paprika | ||
| All purpose flour | 2 Tablespoon | |
| Chicken stock | 1 1/3 Cup (16 tbs) | |
| Light sour cream | 1/2 Cup (16 tbs) | |
| 2 tbsp chopped fresh dill or parsley | ||
| 8 oz fettuccine or broad egg noodles | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. In a large nonstick skillet over medium-high heat, cook chicken, breaking up with a wooden spoon, for 5 minutes or until no longer pink. Remove; drain in sieve to remove any fat and set aside.
2. Melt butter in skillet. Add onion, mushrooms and paprika; cook, stirring often, for 3 minutes or until vegetables are softened.
3. Sprinkle with flour; stir in stock and return chicken to skillet. Bring to a boil; cook, stirring, until thickened. Reduce heat, cover and simmer for 5 minutes. Remove from heat and stir in sour cream (it may curdle if added over the heat) and dill; season with salt and pepper to taste.
2. Melt butter in skillet. Add onion, mushrooms and paprika; cook, stirring often, for 3 minutes or until vegetables are softened.
3. Sprinkle with flour; stir in stock and return chicken to skillet. Bring to a boil; cook, stirring, until thickened. Reduce heat, cover and simmer for 5 minutes. Remove from heat and stir in sour cream (it may curdle if added over the heat) and dill; season with salt and pepper to taste.
Chef
