CHICKEN STROGANOFF

CHICKEN STROGANOFF 1 pound chicken breasts, cut into 1-inch chunks 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 1 teaspoon ground black pepper 4 tablespoons olive oil, divided 1 shallot, minced 1 small onion, diced 3 garlic cloves, minced 2 cups sliced baby bella mushrooms 2 tablespoons white wine 4 tablespoons unsalted butter 4 tablespoons all-purpose flour 2 cups chicken broth 1 tablespoon worcestershire sauce 1/2 teaspoon fresh thyme leaves 1/3 cup sour cream Cooked egg noodles Chopped fresh parsley for garnishing In a medium bowl, mix together the chicken, garlic powder, onion powder, paprika, cayenne pepper, salt and pepper. Set aside. In a large skillet, over medium heat, heat 2 tablespoons of oil until shimmering. Cook the chicken just until the outside is opaque (you will finish cooking it later), working in batches if necessary. Transfer to a clean plate. To the now empty skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the shallot and onion and cook until softened. Add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms and cook until browned. Pour in the wine and cook until the wine has reduced by half, scraping any brown crust from the bottom of the pan. Stir in the butter until melted. Add the flour and stir until no lumps remain. Pour in the chicken broth, followed by the worcestershire sauce, and thyme. Add the chicken along with any juices. Bring to a boil. Reduce the heat and let simmer until thickened. Stir in the sour cream until incorporated. Serve hot over cooked egg noodles and garnish with fresh parsley.