Ingredients:
- 3-4tbsp. olive oil divided use
- 1lb. chicken breasts cut into 1-inch chunks
- 1tsp. garlic powder
- 1tsp. onion powder
- 1/2tsp. paprika
- 1/4tsp. cayenne pepper
- 1tsp. sea salt divided use
- 1tsp. ground black pepper divided use
- 16oz. fresh mushrooms sliced
- 1 leek green top removed, sliced and separated into rings
- 1 small onion chopped
- 3 cloves garlic finely minced
- 4tbsp. unsalted butter
- 4 tbsp. all-purpose flour(I used unbleached)
- 2cups low-sodium chicken broth(or homemade chicken broth) * see note below
- 1 tbsp. Worcestershire sauce
- 1/2tsp. fresh thyme leaves
- 1lb. wide egg noodles cooked and drained
- 1/3cup sour creamplus more for garnish, if desired
- fresh parsleychopped, for garnish
- paprikafor garnish
- fresh thymefor garnish
Directions:
In a large Dutch oven over medium heat, add a couple of tablespoons of olive oil.
Meanwhile, cut chicken into chunks and place in a bowl.
Sprinkle with garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper; toss chicken to coat well with seasonings.
Place the chicken in the hot pan and brown, (in multiple batches if necessary) about 2-5 minutes on each side.
(Chicken does not have to cook all the way through).
Remove from Dutch oven and transfer to a plate (continue with remaining chicken if needed).
Add remaining olive oil to the skillet.
Add mushrooms and cook until brown, about 4 minutes.
Add the leeks, onion and garlic and cook, stirring occasionally, until veggies are soft and translucent—about 2-3 minutes.
Whisk in the butter and flour.
Add the chicken stock, about ¼ cup at a time until all is added.
Whisk until sauce is smooth.
Add Worcestershire sauce, thyme, and the remaining salt and pepper.
Bring to a simmer and allow the sauce to thicken.
Add chicken; turn heat down to low and continue simmering for 5-8 minutes.
Add the cooked egg noodles and the sour cream and stir until combined.
Cook for 2 more minutes.
Check seasonings.
Add salt and pepper to taste.
Remove pan from heat and garnish with fresh parsley, thyme, paprika, and sour cream if desired.
Recipe Notes
NOTE: I accidentally read the original recipe incorrectly and added the pasta uncooked. So I added an additional 2 cups of homemade chicken broth and cooked the noodles about 5-7 minutes, covered, until the noodles were cooked through. Then I added an additional one-third cup of sour cream. I garnished the entrée with additional thyme and paprika. I did not feel the entrée needed any additional seasoning.
