 | | Directions | - Grill 2 large chicken breasts or saute in 1 tablespoon oil until nicely browned. Set aside.
- In skillet, heat 1 tablespoon, add onion and mushrooms. Saute until mushrooms and onions are tender (5 to 10 minutes).
- Pour in stock, black pepper, salt and paprika. Add chicken, which has been cut up into bite size pieces. Stir to combine, simmer for 1/2 hour.
- Meanwhile, cook noodles accordingly to package directions.
- Stir sour cream into chicken mixture. Turn off heat, stir in noodles. Garnish with Paprika. Serve hot.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Container: large skillet
Servings: 4
Serving Size: cup
|  | | Ingredients | | - | | 1 pound (2 large) boneless chicken breasts |
| - | | 1 tablespoon olive oil |
| - | | 1 onion chopped |
| - | | 8 ounces baby bella mushrooms, slice or 2 cans, drained |
| - | | 1/2 cup chicken stock |
| - | | 1 teaspoon paprika |
| - | | 1/2 cup sour cream or light sour cream |
| - | | 8 ounces wide egg noodles |
| - | | salt and pepper to taste |
| - | | paprika for garnish |
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