CREAMY CHICKEN STROGANOFF

CREAMY CHICKEN STROGANOFF 12 ounces wide egg noodle 4 tablespoons butter 2 tablespoons olive oil 1 small onion diced 3 cloves garlic finely diced 2 cups mushrooms, sliced (I use Cremini) 3 pounds boneless skinless chicken thighs (cut into chunks) 3/4 cup flour 1 1/2 teaspoon paprika 3 tablespoons Worcestershire sauce 4 cups chicken stock 1 cup sour cream salt and freshly ground pepper to taste 2 tablespoons chopped fresh parsley Bring a large pot of salted water to boil, add noodles and cook al dente according to the directions. In a large skillet over medium high heat drizzle olive oil. Add chicken in batches to sear until they become golden brown. Remove and set aside. In the same pan add 2 tablespoons butter, add the onions and cook for about 2 minutes, add mushrooms and garlic and cook about 2 more minutes. Add the remaining butter, once melted add the flour and paprika stir about 30 seconds. Add the chicken stock, Worcestershire sauce and chicken bring to a gentle simmer, simmer until thickened. Stir in sour cream and add salt and pepper. Add Noodles to skillet stir. Top with fresh parsley NOTES You can use chicken breasts if you prefer. Any type of pasta will work with this recipe