CHICKEN PAPRIKASH

By Sube

This Hungarian dish is traditionally simmered for quite a while. Using boneless chicken thighs cuts down on time and adds lots of flavor.

Ingredients

• 2 tbsp. olive oil
• 1 pound (450 g) boneless skinless chicken thighs, quartered
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 2-1/2 cups sliced trimmed cremini mushrooms
• 2 tbsp. sweet paprika
• 3 tbsp. all purpose flour
• 2 tbsp. tomato paste
• 2 cups sodium-reduced chicken broth
• 1 tsp. lemon juice
• 1/2 tsp. salt
• pinch pepper
• 1 pkg (375 g) broad egg noodles
• 1/2 cup 5% sour cream
• 2 tbsp. chopped fresh parsley

Preparation

Step 1

In large nonstick skillet, heat 1 tbsp. of the oil over medium high heat; brown chicken, 4 to 5 minutes, With slotted spoon, remove chicken to plate. Drain fat from pan.Mea

Heat remaining oil in skillet over medium heat; cook onion, garlic, mushrooms and paprika, stirring often, until onion is softened, 1 to 2 minutes.

Add flour and tomato paste; cook, stirring for 1 minute. Gradually stir in broth and bring to boil; reduce heat and simmer until thickened, about 1 minute. Return chicken to pan; add lemon juice, salt and pepper.

Meanwhile, in saucepan of boil salted water, cook noodles according to package directions.

Drain noodles and serve topped with chicken mixture. Garnish with sour cream and parsley.