Oh, I could complacently pay the piper his due and take every pill and potion the doctors are trying to cram down my throat, but I prefer to use my old buddy – food – to cure what ails me. This “lightened” version isn’t missing a thing, except some fat and calories. But the reduction of those isn’t really what it is all about, for me anyway. You see, if it doesn’t taste great, I won’t eat it, no matter how good it might be for my health.

This version of a classic is just plain delicious, no two ways about it. The fact that it is healthy doesn’t interfere with its hearty, satisfying, comfort-food nature. As Meggan says, “Serve this hearty dish over egg noodles and get out your shovel.”

 

INGREDIENTS

Salt and freshly ground black pepper

16 ounces wide egg noodles

3 tablespoons butter

2 medium onion chopped

8 ounces white or cremini mushrooms sliced

1¼ pounds chicken thighs, cut into chunks

2 tablespoons flour

½ teaspoon paprika

1 cup chicken broth

1 tablespoon Worcestershire sauce

½ cup sour cream plus more for topping

2 tablespoons parsley chopped, for garnish

 

INSTRUCTIONS

Bring 4 quarts water and 1 tablespoon salt to a boil. Cook according to package directions, about 7 to 8 minutes. Drain well.

Meanwhile, in a large skillet, melt 2 tablespoons butter over medium-high heat. Add the onion, cooking until slightly softened, about 2 minutes. Stir in the mushrooms and cook until they begin to brown, about 2 minutes.

Add the remaining tablespoon of butter, chicken, flour, paprika, 1 teaspoon salt and ¼ teaspoon pepper, cooking until the chicken begins to brown, about 3 minutes. Add the broth and Worcestershire sauce and bring to a simmer, cooking until the sauce thickens, about 5 minutes.

Stir in sour cream and season with additional salt and freshly ground black pepper, if needed. Cook until the chicken is thoroughly cooked, about 2 minutes.

To serve, place egg noodles in a bowl or on a plate. Top with the chicken mixture and a dollop of sour cream and garnish with parsley, if desired.

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Quick Tip:  Not a big fan of mushrooms? No problem, just leave them out! You can replace them with more chicken or a veggie you do like, such as carrots or broccoli.

Recipe and image courtesy of Meggan at Culinary Hill