3-4tbsp. olive oildivided use
1lb. chicken breastscut into 1-inch chunks
1tsp. garlic powder
1tsp. onion powder
1/4tsp. cayenne pepper
1tsp. sea saltdivided use
1tsp. ground black pepperdivided use
16oz. fresh mushroomssliced
1 leekgreen top removed, sliced and separated into rings
3cloves garlicfinely minced
4tbsp. unsalted butter
4tbsp. all-purpose flour(I used unbleached)
2cups low-sodium chicken broth(or homemade chicken broth) * see note below
1tbsp. worcestershire sauce
1/2tsp. fresh thyme leaves
1lb. wide egg noodlescooked and drained
1/3cup sour creamplus more for garnish, if desired
fresh parsleychopped, for garnish
fresh thymefor garnish
In a large Dutch oven over medium heat, add a couple of tablespoons of olive oil.
Meanwhile, cut chicken into chunks and place in a bowl.
Sprinkle with garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper; toss chicken to coat well with seasonings.
Place the chicken in the hot pan and brown, (in multiple batches if necessary) about 2-5 minutes on each side.
(Chicken does not have to cook all the way through).
Remove from Dutch oven and transfer to a plate (continue with remaining chicken if needed).
Add remaining olive oil to the skillet.
Add mushrooms and cook until brown, about 4 minutes.
Add the leeks, onion and garlic and cook, stirring occasionally, until veggies are soft and translucent—about 2-3 minutes.
Whisk in the butter and flour.
Add the chicken stock, about ¼ cup at a time until all is added.
Whisk until sauce is smooth.
Add Worcestershire sauce, thyme, and the remaining salt and pepper.
Bring to a simmer and allow the sauce to thicken.
Add chicken; turn heat down to low and continue simmering for 5-8 minutes.
Add the cooked egg noodles and the sour cream and stir until combined.
Cook for 2 more minutes.
Add salt and pepper to taste.
Remove pan from heat and garnish with fresh parsley, thyme, paprika, and sour cream if desired.
NOTE: I accidentally read the original recipe incorrectly and added the pasta uncooked. So I added an additional 2 cups of homemade chicken broth and cooked the noodles about 5-7 minutes, covered, until the noodles were cooked through. Then I added an additional one-third cup of sour cream. I garnished the entrée with additional thyme and paprika. I did not feel the entrée needed any additional seasoning.
NOTE: If you add the noodles into the sauce without pre-cooking them first, add an additional 2 cups of chicken broth and cook the noodles, covered with lid, an additional 5-7 minutes until noodles cook through.