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Spicy Chicken Stroganoff

Course: Main Course

Ingredients

  • 2 strips bacon cut into 1" pieces
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp red pepper flakes
  • 1/2 tsp coarsely ground black pepper
  • 1 lb chicken cut into 1" pieces
  • 1 Tbsp flour
  • 2 tbsp butter
  • 1 Tbsp olive oil
  • 1 onion chopped (3/4 cup)
  • 2 cloves garlic pressed
  • 1 large Portabella mushroom cut into ½" pieces (1 ½ cups)
  • 1/4 tsp each of paprika, garlic powder, onion powder
  • 2 Tbsp flour
  • ½ cup white wine
  • 1½ cups chicken broth
  • ⅔ cup sour cream
  • 8-10 oz egg noodles cooked per package directions

Instructions

  • Cut bacon into 1" pieces and brown in a large pan. Set bacon aside on a paper towel to drain. Reserve 1 Tbsp of drippings in pan.
  • Combine next five ingredients and sprinkle on chicken. Coat with flour and toss. Cook chicken in 1 Tbsp of bacon drippings for 4-6 minutes until opaque. Set aside. (At this stage the chicken doesn't have to be cooked through. It will cook later in the sauce.)
  • Add olive oil and butter to same pan. Sautee onion till tender (2-3 minutes).
  • Add garlic to pan, cook till fragrant (about 1 minute).
  • Add mushrooms to pan, cook till tender for 3-4 minutes (mushrooms should reduce to about ½ their size).
  • Sprinkle mixture with 1 tbsp flour, cook stirring for one minute to create a roux.
  • Add white wine. Deglaze pan for 2-3 minutes by scraping any darkened bits off the bottom (Flavor!).
  • Add chicken and bacon back to pan. Stir in chicken broth and stir to combine. Reduce heat and simmer covered for 15-20 minutes.
  • Add sour cream to pan and let simmer for 5-10 minutes until sauce thickens.
  • Serve over prepared egg noodles.