1smallshallot, diced or about 3 Tbsp of diced onion
1Tablespoonextra virgin olive oil
1mediumboneless skinless chicken breast, or 2-3 boneless skinless chicken thighs, cut into bite sized pieces
1Tablespoontomato paste
1/2teaspoonpaprika
1/2cupchicken broth
1Tablespoonwhite wine vinegar, use a little less (about 2 tsp) if using regular white vinegar
1/3cupsour cream
1/2teaspooncreamy horseradish sauce, optional
1 1/4cupsdry egg noodles, (a heaping 1 cup measure)
Salt and freshly ground pepper
Chopped parsley, for serving
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Instructions
Tip! This base recipe makes 2 larger or 3 smaller servings. To serve more, use the "2X" button on this Recipe Card to automatically double the ingredients.
Start water boiling for egg noodles. When boiling, salt the water and add the egg noodles. Cook according to package directions.
Tip! If doubling recipe, you may want to do the mushrooms in two batches to avoid over-crowding the pan. When over-crowded, the mushrooms end up steaming in the moisture, rather than browning. Meanwhile, heat oil and butter in a skillet over medium to medium high heat. Add the sliced mushrooms and cook, stirring occasionally, until really nice and golden, about 5-7 minutes (don't rush this step, as you want the nice and dry and golden). Add the garlic and shallot and cook with the mushrooms another couple of minutes, until softened. Remove the mushroom mixture to a bowl and set aside.
Add a bit more olive oil to the same pan over medium heat. Add the chicken and cook until it is cooked through and no longer pink. Sprinkle with paprika and add the tomato paste to the pan. Stir together and cook a minute or so while continuing to stir. Add the chicken broth and vinegar to the pan and return the mushrooms to the pan. Stir to combine well, and allow to simmer together for a couple of minutes.
Tip! Be sure to keep the heat under the pan low after you add the sour cream, to avoid the sour cream splitting in the sauce.Reduce heat under pan to low. Stir in the sour cream and horseradish, if using.
When noodles are cooked, drain well and add to the skillet. Toss to combine and cook a couple of minutes together. Taste and season with additional salt and pepper, as needed. Serve garnished with chopped parsley.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe, including serving suggestions, substitution suggestions and step-by-step photos.