Ingredients
8 ounces uncooked wide egg noodles1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch-thick strips2 teaspoons paprika1-1/2 teaspoons salt, divided 3/4 teaspoon pepper, divided 1 tablespoon olive oil1 pound sliced baby portobello mushrooms1 tablespoon butter1 large red onion, halved and sliced3 garlic cloves, minced1 cup dry white wine or chicken stock1 cup chicken stock1 tablespoon Worcestershire sauce1 tablespoon Dijon mustard1 cup creme fraiche or sour cream1 tablespoon minced fresh Italian parsley
Preparation
Cook noodles according to package directions; drain.
Meanwhile, toss chicken with paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium-high heat. In batches, saute chicken until browned, 2-3 minutes. Remove from pan.
In same pan, saute mushrooms in butter until lightly browned, 4-5 minutes. Add onion; cook and stir until softened, 3-4 minutes. Add garlic; cook and stir 1 minute.
Add wine, stirring to loosen browned bits from pan. Add stock, Worcestershire sauce and mustard; bring to a boil. Cook, uncovered, until liquid is reduced by half, 10-12 minutes. Stir in chicken; cook, uncovered, over medium-low until chicken is no longer pink, 3-5 minutes.
Stir in creme fraiche, parsley and the remaining salt and pepper; remove from heat. Stir in noodles.
