Chicken breasts are simmered in a rich tomato-mushroom sauce with paprika then served over hot egg noodles.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
574 Calories
Recipe Instructions
Step 1
Season chicken with salt and pepper. Place flour in a bowl; add chicken and coat, reserving 2 Tbsp. excess flour.
Step 2
Heat 2 Tbsp. oil in a deep wide skillet over medium-high heat. Brown chicken 3 to 5 minutes on each side. Remove from pan and set aside.
Step 3
Add remaining 1 Tbsp. oil to pan. Add mushrooms, onion, garlic, thyme and paprika. Cook, 10 to 15 minutes, stirring occasionally, or until onions are soft and mushrooms have released their liquid. Stir in reserved flour.
Step 4
Stir in broth and tomatoes, breaking up whole tomatoes with a spoon. Bring to a boil; reduce heat and simmer 3 minutes until slightly thickened.
Step 5
Return chicken to pan and simmer 10 to 12 minutes until chicken is no longer pink inside (165 degrees F internal temperature). To serve, spoon mushroom sauce over chicken and noodles.
Ingredients
¼ cup all-purpose flour
1 teaspoon paprika
3 cloves garlic, minced
1 large onion, thinly sliced
1 ½ teaspoons dried thyme
salt and black pepper to taste
3 tablespoons olive oil, divided
4 (5 ounce) boneless, skinless chicken breast halves
1 pound mushrooms, quartered
1 cup COLLEGE INN® Fat Free & Lower Sodium Chicken Broth
