Chicken Stroganoff w/ parsley noodles
Parsley Noodles
4 tablespoons (1/2 stick) butter, softened
1 teaspoon minced garlic
1/4 cup minced fresh parsley
1/2 teaspoon salt
2 tablespoons sour cream
12 ounces dry, wide egg noodles
Chicken
3 tablespoons olive oil
1 1/4 pounds boneless, skinless chicken breast (about 4 halves), cut in about 1-inch by 2-inch strips
3/4 teaspoon salt
1/4 teaspoon black pepper
1 cup thinly sliced red onion
1 1/2 cups sliced mushrooms
3/4 cup high-quality red wine
1 1/2 teaspoons Worcestershire
1 cup beef broth (from boullion cubes ok)
2 teaspoons cornstarch
3/4 cup sour cream
2 tablespoons thinly sliced green onion
.
Place a pot of water on the stove and bring to a simmer. Cover until ready to cook noodles.
To make the parsley butter: Combine in a food processor the butter, garlic, parsley, salt, and sour cream. Process until smooth, then set aside.
To cook the chicken: In a very large nonstick pan heat 2 tablespoons of the olive oil on medium-high heat until hot. Add the chicken and sprinkle with salt and pepper. Sauté for about 4 to 5 minutes until chicken is lightly browned on the outside and about three-quarters cooked. With a slotted spoon remove chicken from pan onto a plate and set aside, keeping pan on the heat.
Add the remaining 1 tablespoon of oil to the pan, then add the onion and mushrooms. Stirring often, cook for about 2 to 4 minutes, until onions are tender. Add the wine, turn the heat up to high, and cook until the wine is almost totally evaporated, about 4 to 6 minutes.
Meanwhile, mix together in a small bowl the Worcestershire, beef broth, and cornstarch until smooth. Add mixture to pan after wine has evaporated and bring to a boil. Sauce should thicken slightly.
Stir in sour cream, then add reserved chicken. Cook until heated through. Remove from heat.
To cook the noodles: Boil noodles per package directions until just cooked. Drain well and place back into cooking pot. Add parsley butter and stir until well coated.
Divide noodles among large individual pasta bowls and top with chicken and sauce. Garnish with a sprinkle of green onions.
