Paprika Chicken Stroganoff

Kitchen Concoctions: www.kitchen-concoctions.com

Prep Time: 15-20 minutes Cook Time: 20-25 minutes Serves: 4

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

1/2 tablespoon sweet paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons all-purpose flour

2 tablespoons olive oil, plus more as needed

1 medium yellow onion, diced

1 (8 ounce) package white button mushrooms, sliced

2 cloves garlic, finely minced

1 1/2 cups low-sodium chicken broth

1 tablespoon tomato paste

1/2 cup plain Greek yogurt

Hot, cooked egg noodles, for serving

Fresh, chopped parsley for garnish

In a medium bowl combine the flour, paprika, salt and black pepper. Add in the cubed chicken and toss to coat.

Heat the olive oil in a large 12-inch nonstick skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown on each side, turning occasionally, about 5-6 minutes. Remove chicken from the pan onto a plate and set aside.

Add additional oil to the pan, if needed, and stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the mushrooms are browned, about 5 minutes. Add the garlic and cook for another minute.

Pour in 1/2 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth, stirring well.

Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt and cook for about 2-3 minutes longer.

Serve over hot noodles and garnish with fresh parsley, if desired.