Chicken Stroganoff

A variation on a great dish. Makes a great family supper with a tossed salad. Kids like this!

• Ready In: 35 mins
• Serves: 6

Ingredients

• 2  tablespoons butter
• 1  medium onion, chopped
• 1 1⁄2 teaspoons salt, divided
• 1⁄2 teaspoon fresh ground black pepper
• 1  tablespoon  finely chopped fresh sage leaf
• 12  ounces  fresh  wild mushrooms, sliced (use whatever variety is available, or a mixture)
• 1⁄4 cup all-purpose flour
• 1  teaspoon paprika
• 1  lb skinless chicken breast half
• 2  tablespoons olive oil
• 1⁄2 cup chicken broth
• 2  tablespoons dry white wine
• 1  cup sour cream
• 1  tablespoon all-purpose flour
• 5  cups  hot  cooked egg noodles
• 1⁄4 cup  chopped fresh Italian parsley

Directions

1. Melt butter in large skillet over medium-high heat. Add onion and saute for 5-6 minutes or until translucent. Add sage, 1/2 teaspoons salt, 1/4 teaspoons pepper, and mushrooms. Saute 6-7 minutes, or until mushrooms lose their juices and begin to brown. Spoon mixture into large bowl.
2. COmbine 1/4 cup flour and paprika in a shallow dish. Cut chicken breasts into 1/4" strips. Dredge chicken strips in flour mixture, shaking off excess flour.
3. Heat 2 tablespoons olive oil in skillet over medium-high heat. Add chicken, sprinkle with 1/2 teaspoons of salt and rest of pepper. Saute chicken 5 minutes, or until cooked through, Add chicken strips to mushroom mixture.
4. Add broth and wine to skillet, scraping pan to loosen browned bits. Reduce heat to low. Place sour cream in a small bowl and whisk in 1 tablespoons of flour plus remaining 1/2 teaspoons salt. Whisk sour cream mixture into broth mixture. Stir into chicken mixture; cook 1 minutes or until thoroughly heated. Add noodles and parsley, stirring well to combine.