This post may contain affiliate links. Please read my disclosure policy.
I’m pretty much fed up with winter and ready for spring or summer. I would love to live somewhere tropical, where there’s no snow, the temperature never goes below 0 degrees. Somewhere where you can step out of the house and everything is green and there’s no need for a jacket or a coat. Somewhere where I could sit out on the deck and feel the sun beat down on my skin for more than a couple months out of the year. Somewhere where I could go out for a leisurely walk without wearing snow boots and worrying about slipping. But who am I kidding. I live in Calgary where there are only 2 seasons, winter and July. And although Calgary is one of the sunniest cities in Canada where we get way over 300 sunny days a year, it is still cold, sometimes very very cold. So as I snap back to reality here, I would like to share with you this delicious recipe that is the perfect complement to a cold winter day.
This dish combines 2 of my favorite dishes, Paprikash Chicken and Chicken Stroganoff. I served this amazing dish over some yummy mashed potatoes, but it would also go great oversome egg noodles or over rice. The flavor combinations here are wonderful.
Looking for more recipes? Follow on…
Paprikash Chicken Stroganoff
- 1 lb chicken breasts boneless and skinless
- 1 tbsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tbsp butter
- 1 medium yellow onion chopped
- 8 oz white button mushrooms sliced and diced
- 3 cloves garlic finely minced
- 1 3/4 cups chicken broth low-sodium
- 2 tbsp tomato paste
- 1 bay leaf
- 1/4 cup plain yogurt creme fraiche, or sour cream
- 2 tbsp parsley chopped, for garnish
- In a medium bowl toss the cubed chicken with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.
- Heat the olive oil in a large nonstick skillet over medium heat until hot. Add the chicken in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. Don’t worry if the chicken is not cooked through, it will fully cook later on in the sauce. Scrape the chicken onto a plate and set aside.
- Add the butter to the pan, 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 onions and mushrooms are browned, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
- Pour in about 1/4 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 and the bay leaf, 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 (or creme fraiche or sour cream) and cook for about 2-3 minutes longer. I used sour cream in mine. Let the mixture simmer for 2-3 minutes until thickened. Serve over mashed potatoes, egg noodles or rice and garnish with fresh parsley, if desired.