Quick Chicken Paprika With Noodles
|Ground chicken/Ground turkey||1 Pound|
|Onion||1 Medium, chopped|
|Mushrooms||8 Ounce, sliced|
|Sweet hungarian paprika||1 Tablespoon|
|All purpose flour||2 Tablespoon|
|Chicken stock||1 1⁄3 Cup (21.33 tbs)|
|Light sour cream||1⁄2 Cup (8 tbs)|
|Chopped fresh dill/Chopped fresh parsley||2 Tablespoon|
|Fettuccine noodles/Broad egg noodles||8 Ounce|
1. In a large nonstick skillet over medium-high heat, cook chicken, breaking up with a wooden spoon, for 5 minutes or until no longer pink. Remove; drain in sieve to remove any fat and set aside.
2. Melt butter in skillet. Add onion, mushrooms and paprika; cook, stirring often, for 3 minutes or until vegetables are softened.
3. Sprinkle with flour; stir in stock and return chicken to skillet. Bring to a boil; cook, stirring, until thickened. Reduce heat, cover and simmer for 5 minutes. Remove from heat and stir in sour cream (it may curdle if added over the heat) and dill; season with salt and pepper to taste.