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Chicken Stroganoff with Paprika and Lemon
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Brief Description
Greek yogurt and lemon add tang and brightness to this sauce.
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Main Ingredient
chicken thighs
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Category: Poultry
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Image by M. Lucheiko
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Posted By: cookingmama
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Posted On: May 11, 2015
Number of Servings:
Ingredients:
- 1 1/2 pounds - skinless boneless chicken thighs, trimmed and cut into 2-inch pieces
- 2 tablespoons - sweet paprika
- 3/4 teaspoons - salt
- 1 tablespoons - olive oil
- 2 - shallots, thinly sliced
- 2 tablespoons - all-purpose flour
- cups - chicken broth
- 2 tablespoons - lemon juice
- 1/2 cups - plain Greek yogurt
- 2 tablespoons - chopped fresh parsley
- 4 cups - hot cooked buttered noodles
- 1 packages - 10 oz. cremini mushrooms thinly sliced
- - poppy seeds to sprinkle over noodles for crunch, optional
Directions:
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 tablespoon paprika, and remaining 1/4 teaspoon of salt and cook, stirring occasionally, until shallots and mushrooms are tender (about 7 minutes).
Stir in the flour and cook 1 minute longer. Add the broth and lemon juice, and bring to a boil; reduce heat and simmer until the sauce begins to thicken, about 3-5 minutes.
Return the chicken to the skillet; cook, stirring, until heated through, about 2 minutes. Remove from heat and stir in the yogurt and parsley.
Serve with noodles (or rice, if preferred).
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