Chicken Stroganoff

• butter↗2 tablespoons
• onion↗1

  medium, chopped

• salt↗1 1⁄2 teaspoons

  divided

• black pepper↗1⁄2 teaspoon

  fresh ground

• sage leaf1 tablespoon

  finely chopped fresh

• fresh wild mushrooms12 ounces

  sliced (use whatever variety is available, or a mixture)

• all-purpose flour↗1⁄4 cup
• paprika↗1 teaspoon
• skinless chicken breast half↗1 lb
• olive oil↗2 tablespoons
• chicken broth↗1⁄2 cup
• dry white wine↗2 tablespoons
• sour cream↗1 cup
• all-purpose flour↗1 tablespoon
• hot cooked egg noodles5 cups
• cup chopped fresh Italian parsley1⁄4

Step-by-step instructions

1. 1

   Melt butter in large skillet over medium-high heat. Add onion and saute for 5-6 minutes or until translucent. Add sage, 1/2 teaspoons salt, 1/4 teaspoons pepper, and mushrooms. Saute 6-7 minutes, or until mushrooms lose their juices and begin to brown. Spoon mixture into large bowl.

2. 2

   COmbine 1/4 cup flour and paprika in a shallow dish. Cut chicken breasts into 1/4" strips. Dredge chicken strips in flour mixture, shaking off excess flour.

3. 3

   Heat 2 tablespoons olive oil in skillet over medium-high heat. Add chicken, sprinkle with 1/2 teaspoons of salt and rest of pepper. Saute chicken 5 minutes, or until cooked through, Add chicken strips to mushroom mixture.

4. 4

   Add broth and wine to skillet, scraping pan to loosen browned bits. Reduce heat to low. Place sour cream in a small bowl and whisk in 1 tablespoons of flour plus remaining 1/2 teaspoons salt. Whisk sour cream mixture into broth mixture. Stir into chicken mixture; cook 1 minutes or until thoroughly heated. Add noodles and parsley, stirring well to combine.