Ingredients

• 8 oz uncooked wide egg noodles
• 24 oz pounds boneless skinless chicken breasts, cut into 1/2-inch-thick strips
• ½ oz olive oil
• 16 oz sliced baby portobello mushrooms
• 1 tablespoon butter
• 1 large red onion, halved and sliced
• 3 garlic cloves, minced
• 1 cup dry white wine

Chicken rub

• 2 teaspoons paprika
• ½ teaspoons salt, divided
• ¼ teaspoon pepper, divided

Sauce

• 8 oz chicken stock
• ½ oz Worcestershire sauce
• ½ oz Dijon mustard

Finishing cream

• 8 oz sour cream
• 1 tablespoon minced fresh Italian parsley
• 1 teaspoons salt
• ½ teaspoon pepper

Procedure

Toss chicken with rub.

Boil noodles.

Sauté chicken in batches medium high heat to brown, 2-3 minutes. Set aside.

Sauté mushrooms to brown, 4-5 minutes.

Add onion, 3-4 minutes.

Add garlic, 1 minute.

Deglaze with wine.

Add sauce. Bring to boil. Reduce to ½ liquid, 10-12 minutes.

Stir in chicken. Simmer 3-5 minutes.

Stir in finishing cream.

Notes

ref: Taste of Home

Side Dishes

• Braised Red Cabbage