Ingredients
Equipment
Method
- Make the flour mixture. In a small bowl, whisk together 1 tablespoon of chicken stock and 1 tablespoon of flour until smooth. Set aside; this will help thicken your sauce later.
- Cook the chicken. Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 5 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove from the pan and set aside.
- Sauté the mushrooms and onions. Add the remaining olive oil to the pan. Toss in the mushrooms, onions, 1/2 teaspoon of black pepper, paprika, thyme, oregano, and red pepper flakes. Cook for 6-7 minutes, stirring occasionally, until the mushrooms soften and go golden around the edges. Add the garlic and cook for 30 seconds, being careful not to burn it.
- Simmer the noodles. Pour the remaining chicken stock into the skillet and bring it to a simmer. Stir in the uncooked egg noodles and the remaining 3/4 teaspoon of salt. Cook, uncovered, for about 8 minutes, stirring occasionally to prevent sticking.
- Thicken the sauce. Add the flour mixture to the pan, stirring thoroughly. Let it cook for 1 minute to thicken the sauce.
- Finish the dish. Turn off the heat and stir in the cooked chicken, sour cream, and mustard until everything is well incorporated. Garnish with chopped parsley and extra black pepper, and serve immediately.
Notes
For more creaminess, stir in an extra tablespoon or two of sour cream at the end. Use reduced sodium chicken stock to control salt levels, and consider adding vegetables like peas or spinach for extra nutrients. Store leftovers in an airtight container for up to 3 days and reheat gently with a splash of broth if needed.