Chicken And Mushroom Stroganoff With Parsley Noodles

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 6
• 4 tablespoons butter, softened
• 1 teaspoon minced garlic
• 1/4 cup minced parsley
• 1/2 teaspoon salt
• 2 tablespoons cream
• 3 tablespoons olive oil
• 1 1/4 lbs boneless skinless chicken breasts (cut in about 1/2 inch by 2 inch strips)
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup thinly sliced red onion
• 1 1/2 cups sliced mushrooms
• 3/4 cup high quality red wine
• 1 1/2 teaspoons worcestershire sauce
• 1 cup beef stock (you may use chicken stock instead, but the flavour won't be as rich)
• 2 teaspoons cornstarch
• 3/4 cup sour cream
• 12 ounces dry wide egg noodles
• sour cream
• 1 sprig italian parsley

Recipe

• 1 place a pot of water on the stove and bring to a simmer. cover until ready to cook the noodles.
• 2 to make the parsley butter, in a food processor, combine the butter, garlic, parsley,s alt and sour cream. process until smooth, then set aside.
• 3 to cook the chicken, in a very large nonstick pan, heat 2 tbs of the olive oil over a medium high heat until hot. add the chicken and sprinkle with salt and pepper. saute for 4 to 5 minutes, until the chicken is lightly browned on the outside and about 3/4 cooked. with a slotted spoon, remove the chicken from the pan to a plate and set aside, keeping the pan on the heat.
• 4 add the remaining 1 tbs oil to the pan, then add the onions and mushrooms. stirring often, cook for 2 to 4 minutes, until the onions are tender. add the wine, turn the heat up to high and cook until the wine is almost evaporated, 4 to 6 minutes.
• 5 meanwhile in a small bowl, mix together the worcestershire, beef stock, and cornstarch until smooth. add the mixture to the pan after the wine has evaporated, and bring to a boil. the sauce should thicken slightly.
• 6 stir in the 3/4 cup of sour cream, then add the reserved chicken. cook until heated through.
• 7 meanwhile, cook the noodles according to the package directions until just tender. drain well and place back in the cooking pot. add the parsley butter and stir until well coated.
• 8 divide the noodles among large individual pasta bowls and top with the chicken and sauce. garnish each serving with a dollop of sour cream and a parsley sprig.