Chicken Stroganoff with Egg Noodles
30 Minutes
3-4 SERVINGS
INGREDIENTS
Chicken- Chicken Thigh
- 3 Sadia Chicken Thigh (cut into 1-inch pieces) 340g egg noodles
- 4 Tbsp salted butter
- ¼ tsp paprika
- 225g brown button mushrooms (sliced)
- 1 small yellow onion (sliced)
- 1 tsp dried thyme
- 15g plain flour
- 475ml vegetable broth 2 tsp soy sauce
- 120ml sour cream
- 2 Tbsp Dijon mustard
- 2 Tbsp chives (chopped)
- 20g fresh parsley (chopped)
- Salt and pepper to taste
METHOD
- Bring a pot of water to a boil. Cook egg noodles as per package.
- Drain, return noodles to the dry pot, and mix with 2 Tbsp of butter.
- In a large pan, melt 2 Tbsp butter over medium-high heat. Add Sadia Chicken Thigh, paprika, salt, and pepper. Cook for 8-10 minutes until browned and fully cooked.
- Remove chicken. In the same pan, add mushrooms, onion, and thyme. Cook for 5-6 minutes until onions are golden and mushrooms release moisture.
- Add flour and cook for 1-2 minutes. Whisk in broth and soy sauce. Let it bubble and thicken.
- Add cooked chicken back into the pan. Cook for 1 minute until heated through.
- Turn off the heat. Stir in sour cream, mustard, chives, and parsley. Taste and adjust seasoning if needed.
- Spoon creamy chicken mixture over the buttered noodles and serve.
Chicken Thigh
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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