2tablespoonsHungarian sweet paprikause hot Hungarian paprika for more heat
1ablespoonapple cider vinegar
.33cupall-purpose flour
.25teaspoonkosher salt
.25teaspooncelery salt
.25teaspoonfreshly ground black pepper
1poundboneless, skinless chicken breasts
1cupchicken stock
16ouncesGreek yogurt or sour creamI used Fage
8ouncesegg noodles
2tablespoonsunsalted butter
2tablespoonschopped Italian parsleyplus more for garnish
Instructions
Heat 1 of tablespoon oil in a large skillet over medium heat. Add mushrooms and cook until tender.
Mix flour, salt, celery salt, and pepper. Dredge chicken breasts through the flour mixture and set aside.
Remove mushrooms, add an additional 2 tablespoons of oil, onions, and garlic to the skillet. Cook until onions are tender. Stir in the vinegar and paprika
Push onions to the side of the pan and add 2 tablespoons of oil. Place chicken into the center of the pan and cook until golden brown, 3-4 minutes on each side.
Add the chicken stock and mushrooms,and heat to a boil. Reduce heat to low, cover and cook for 30 minutes, or until thermometer reads 165°F.
While chicken is cooking, cook egg noodles according to package directions. Drain and mix with 2 tablespoons butter and 2 tablespoons chopped parsley. Set aside.
Remove chicken from the skillet and stir in the Greek yogurt. Add salt and pepper to taste.
Slice chicken breasts and return to skillet. Stir in the noodles and serve.
Notes
For a dairy-free version - substitute non-dairy sour cream for the Greek yogurt and oil for the butter.
Store leftover chicken paprika in an airtight container in the refrigerator for up to 3 days. Reheat before serving, using water or milk to thin the sauce if needed.