Chicken Stroganoff

2 tbsp olive oil, divided

1 lb chicken breasts, cut into 1-inch chunks

1 tsp garlic powder

1 tsp onion powder

½ tsp paprika

¼ tsp cayenne pepper

1 tsp salt, divided

1 tsp ground black pepper, divided

2 cups sliced mushrooms

1 shallot, minced

1 small onion, chopped

3 garlic cloves, chopped

4 tbsp butter

4 tbsp flour

2 cups low-sodium chicken broth

1 tbsp Worcestershire sauce

½ tsp fresh thyme leaves (or ¼ tsp. dried)

1 lb egg noodles, cooked and drained

⅓ cup sour cream

In a large skillet over medium-high heat, add 1 tablespoon of olive oil.

Meanwhile, place the cut chicken into a bowl and season with garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper; toss to combine.

Place the chicken in the hot pan (taking care not to overcrowd-you may need to do two batches) and brown, about 2-5 minutes on each side. The chicken does not need to be cooked throughout. Remove from the pan and transfer to a plate (continue with remaining chicken if needed).

Add the remaining tablespoon of oil to the skillet. Add the mushroom and cook until brown, about 4 minutes. Add the shallot, onion and garlic and stir occasionally until they are soft and translucent. Pour in the wine and cook for 1 minute, then add the butter and flour. Whisk continuously taking care not to burn. Slowly add the chicken stock, whisking to create a smooth sauce. Add the Worcestershire, thyme, and the remaining salt and pepper. Bring to a simmer and allow the sauce to thicken.

Toss in the chicken, turn the heat down to medium-low and continue to cook for 5-8 minutes. Add the egg noodles and sour cream and stir until combined. Cook for 2 minutes, add salt and pepper to taste, then remove from heat and garnish with parsley, if desired.

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Chicken Stroganoff