Ingredients
Equipment
Method
- In a small bowl, add all purpose flour and 1 Tbsp chicken stock and whisk to combine. Set aside.
- To a large dutch oven or deep bottomed skillet, add 1 1/2 Tbsp of olive oil and heat over medium-high heat. Add chicken pieces to the pan, add 1/4 tsp each kosher salt and black pepper. Cook 5 minutes, until golden brown and cooked through. Remove the chicken to a plate.
- Add remaining 1 1/2 Tbsp of oil to the pan and add sliced mushrooms and onion. Add remaining 1/2 tsp black pepper, paprika, dried thyme, oregano, and red pepper flakes. Cook mushrooms about 6-7 minutes, until cooked and slightly golden. Add garlic and cook 30 seconds, stirring often so it does not burn.
- Pour in wine, scraping the bottom of the pan with a wooden spoon to loosen any browned bits of flavor. Cook wine about 2 minutes, or until reduced by about half.
- Stir in remaining chicken stock and bring to a simmer. Once simmering, add remaining 3/4 tsp salt and egg noodles, stir and cook, uncovered, 8 minutes or until cooked. Stir every so often as the noodles are cooking to prevent sticking.
- Pour in the chicken stock/flour mixture, stir, and cook 1 minute.
- Turn off the heat. Add in the cooked chicken, sour cream, and mustard.
- Sprinkle with chopped parsley and serve with extra black pepper.
Notes
You can add more sour cream if you prefer a creamier sauce.