Chicken Stroganoff

Lately we have been looking for recipes for 2 people because we end up with so many leftovers that I am eating them for lunches and then again for dinner.  I searched the web and found an article with several recipes for 2 by Ree Drummond.  This Chicken Stroganoff was easy to make, ended up serving 4 people so there is enough for at least a lunch or two. 

Ingredients 

Kosher salt, to taste

12 oz. egg noodles

4 Tbsp. salted butter, melted

1/3 cup chopped fresh parsley

1 1/2 lb. boneless skinless chicken thighs, cut into 1-inch pieces

1/4 tsp. paprika

1 tsp. ground black pepper, plus more to taste

8 oz. cremini mushrooms, thinly sliced

1 small yellow onion, sliced

1 tsp. minced fresh thyme

2 Tbsp. all-purpose flour

1/4 cup dry white wine (such as Sauvignon Blanc)

2 cups low-sodium vegetable broth, hot

2 tsp. soy sauce

1/2 cup sour cream

2 Tbsp. Dijon mustard

2 Tbsp. chopped chives

Directions

Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions, 5 to 6 minutes. Drain, return the noodles to the pot, and toss with 2 tablespoons of the butter and 1 tablespoon of the parsley. Set aside and keep warm. 

In an extra-large skillet, melt the remaining 2 tablespoons butter over medium-high heat. Add the chicken, season with the paprika and a good pinch of salt and pepper, and cook until browned and cooked through, 8 to 10 minutes. Use a slotted spoon to remove the chicken to a plate and set aside.

Add the mushrooms, onion, and thyme to the drippings in the skillet and cook over medium-high heat, stirring occasionally, until the onions have browned and the mushrooms have released their moisture, 5 to 6 minutes. Sprinkle in the flour and cook for a few minutes before whisking in the wine. Let the mixture boil and thicken, then slowly add the vegetable broth and soy sauce. Let cook until thickened, 2 to 3 minutes more.

Return the chicken to the skillet, along with any juices from the plate, and cook until heated through, about 1 minute. Remove from the heat and stir in the sour cream, mustard, chives, and 2 tablespoons of the parsley. Taste and adjust the seasoning. 

Serve over the buttered noodles and garnish with the remaining parsley.