Paprika Chicken Stroganoff

If you're like me, you're always looking for new recipes.  One of my favorite places to find recipes online is melskitchencafe.com.  If you haven't checked Mel's website out, you need to!  When I checked her website today I was excited to see that I had all the ingredients to make her newest recipe tonight.  And like everything else I've tried from her website, it was delicious.  So here is how I made Mel's Paprika Chicken Stroganoff using my THRIVE food.

• 1/2 C. THRIVE Freeze Dried Chopped Onions
• 1 C. THRIVE Mushrooms
• 1 C. warm water
• 1 lb. chicken breasts, cut into bite-size pieces
• 1 Tbsp. Paprika
• 1 tsp. Salt
• 1/2 tsp. Pepper
• 2 Tbsp. Flour
• 2 Tbsp. Olive Oil plus more if needed
• 2 Cloves Garlic, minced
• 1 3/4 tsp. THRIVE Chicken Bouillon mixed with 1 3/4 C. water
• 2 Tbsp. THRIVE Tomato Powder mixed with 2 Tbsp. water
• 1 Bay Leaf
• 1/4 C. THRIVE Sour Cream Powder mixed with 2 Tbsp. water

Mix onions, mushrooms, and 1 C. warm water.  Set aside to reconstitute, stirring occasionally.

Mix paprika, salt, and pepper in a medium bowl.  Toss chicken in the mixture until it is coated.  Sprinkle flour on top and toss until coated.

Heat the olive oil in a large skillet over medium heat until hot.  Add the chicken in a single layer and cook until golden brown on each side, stirring occasionally, about 5 minutes.  It will cook more later, so don't worry about cooking it all the way through.  Take the chicken out of the pan and put it onto a plate.

Add another teaspoon of oil to the pan if you need.  Drain any excess water from mushrooms and onions, and put in pan.  Saute, stirring occasionally, until the onions and mushrooms are browned, about 5 minutes.  Add garlic and saute for 1 more minutes, making sure to not burn the garlic.

Pour in about 1/4 C. of the chicken broth and deglaze the pan by scraping up any bits from the bottom.  Stir in the tomato paste, whisking until combined.  Stir in the rest of the chicken broth and the bay leaf.

Add the chicken back in to the skillet ad simmer over medium, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes.  Stir in the sour cream and cook for 2-3 minutes more.

If you want to thicken the sauce more, mix 1-2 Tbsp. water with 1 Tbsp. cornstarch.  Whisk in quickly to mix well.  Simmer for 2-3 more minutes until the sauce thickens.

Serve over egg noodles.

Serves 4-6