Salt
Black pepper
½ teaspoon paprika
¾ cup flour, divided use
Canola oil
10 ounces crimini mushrooms, sliced
4 tablespoons unsalted butter
2 shallots, minced
2 cloves garlic, pressed through garlic press
3 cups chicken stock, warm
3 tablespoons sour cream
1 tablespoon chopped parsley
Egg noodles, cooked according to package instructions and tossed with a little melted butter, to serve with
Add the chicken slices or chunks into a bowl, and sprinkle with a couple of good pinches of salt and pepper, plus the paprika; add ¼ cup of the flour, and toss everything to coat well. Place a large skillet or pan over medium-high heat, and drizzle in about 3-4 tablespoons of the canola oil; once the oil is hot, add the coated chicken pieces in, working in batches, and sear to allow them to become golden-brown on all sides; remove from pan with slotted spoon, and repeat until all chicken is golden-brown; set aside for a moment. (It’s alright if the chicken is not completely cooked through—it will finish at the end once added to the sauce.) Into the same pan, add in the mushrooms (you can drizzle in a touch more oil, if needed), and saute those for a few minutes until golden-brown; remove with slotted spoon, and set aside for a moment (you can keep the mushrooms with the chicken, if desired). Reduce the heat under the pan to medium-low, and add the 4 tablespoons of the butter into the pan; once melted, add in the shallots and garlic and saute just until aromatic; sprinkle in the remaining ½ cup of flour, and stir it into the butter, cooking the mixture for a bout 30 seconds or so. Next, pour in the chicken stock, whisking all the while to avoid lumps, and allow the sauce to simmer for a couple of minutes until thickened. Add the chicken and the mushrooms back into the pan with the sauce, and allow them to gently simmer for 3-4 minutes; then, turn the heat off, and stir in the sour cream and the chopped parsley. (Check salt/pepper if to see if more is needed.) Serve over warm, buttered egg noodles, or even mashed potatoes, etc.