Paprika Chicken Stroganoff

By á-58

Greek yogurt spiked with lemon gives this lush sauce a bright, fresh flavor with a tangy bite. If you like, add a sprinkling of poppy seeds to the warm buttered noodles for a toasty crunch.

Ingredients

• 1 1/2 pounds skinless boneless chicken thighs, trimmed and cut into 2-inch pieces
• 2 tablespoons sweet paprika
• 3/4 teaspoon salt
• 1 tablespoon olive oil
• One 10-ounce package cremini mushrooms, thinly sliced
• 2 shallots, thinly sliced
• 2 tablespoons all-purpose flour
• 11/2 cups chicken broth
• 2 tablespoons lemon juice
• 1/2 cup plain Greek yogurt
• 2 tablespoons chopped fresh parsley
• 4 cups hot cooked buttered noodles

Details

Servings 4
Preparation time 10mins
Cooking time 28mins

Preparation

Step 1

Sprinkle the chicken with 1 tablespoon paprika and 1/2 teaspoon salt. Heat the oil in a large skillet over medium heat. Add the chicken and cook until lightly browned, about 5 minutes; transfer to a plate.

Add the mushrooms, shallots, remaining 1 tablespoon paprika, and the remaining 1/4 teaspoon salt and cook, stirring occasionally, until the shallots and mushrooms are tender, about 7 minutes. Stir in the flour and cook 1 minute. Add the broth and lemon juice, and bring to a boil; reduce the heat and simmer until the sauce begins to thicken, about 3 minutes.

Return the chicken and any accumulated juices to the skillet; cook, stirring, until heated through, about 2 minutes. Remove from the heat; stir in the yogurt and parsley. Serve with the noodles.