2 tablespoons olive oil 4 medium-size boneless chicken thighs, cut into 1-inch pieces 2 tablespoons flour Salt and pepper 2 tablespoons butter 1-1/2 cups sliced mushrooms 1 tablespoon minced garlic 1/2 cup dry white wine 1-1/2 cups chicken broth 1/2 teaspoon paprika 1/2 teaspoon dried thyme 3 to 4 ounces wide egg noodles 1/2 cup peas, thawed (optional) 1/2 cup sour cream 1 tablespoon fresh chopped parsley
Heat the olive oil in a large skillet over medium-high heat. Coat the chicken pieces with the flour and season with salt and pepper. Add the chicken to the skillet, spreading the pieces out so that they don't stick together. Cook about 6-7 minutes or until golden brown. Transfer the chicken to a bowl.
Add the butter to the skillet. Add the mushrooms and cook for 7-8 minutes or until brown. Stir in the garlic and cook for 1 minute. Add the wine to deglaze the skillet and allow to reduce by half. Add the chicken broth, paprika, and thyme; bring to a simmer. Add the chicken back into the skillet along with the noodles. Season the mixture with salt and pepper. Cover and cook 10-12 minutes or until the noodles are tender. Stir in the peas (optional) and cook for 1 minute just to heat through. Remove from the heat and stir in the sour cream. Sprinkle with parsley and serve.
This is a delicious weeknight meal that is made in one skillet for easy clean-up. The flavors of the chicken combined with the the mushrooms, noodles and peas are so rich, you won't believe that it's a 30 minute dinner.
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