My family created a "family cookbook" in 1993. I know this because at the same time I was proofreading recipes, I was baking a baby. The recipe book has a pictures of my grandparent's wedding in it. (My grandmother was 15 years old. Gracious.) This recipe is a nice change from beef stroganoff and was contributed by my cousin, Patty. My family has enjoyed this recipe many times.
1 medium onion
1/2 pound small mushrooms
4 skinless, boneless chicken breast halves (about 1 1/4 pounds total)
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter
2 tablespoons vegetable oil
1/2 pound egg noodles
1 tablespoon Dijon mustard
1 tablespoon paprika
1/2 cup chicken broth
1/4 cup sour cream, room temperature
1/4 cup plain yogurt, room temperature
Bring a large pot of water to a boil. Cut the onion into wedges. Halve the mushrooms. Cut the chicken into bite-size pieces. In a plastic or paper bag, combine the flour, salt, and pepper and shake to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the excess seasoned flour.
In a large skillet, preferably non-stick, warm 1 tablespoon of the butter in 1 tablespoon of the oil over medium heat until the butter is melted. Add the onion and mushrooms and sauté until the onion is translucent, about 4 minutes. Remove the onion and mushrooms to a plate and set aside. Add the remaining 1 tablespoon oil to the skillet and increase the heat to medium-high. Add the chicken and stir fry until light golden but not completely cooked through, about 3 minutes. Transfer the chicken to a plate and cover loosely to keep warm.
Add the noodles to the boiling water and cook until al dente, 10 to 12 minutes, or according to package directions.
Meanwhile, add the remaining 3 tablespoons butter to the skillet and stir in the reserved seasoned flour. Cook, stirring, until the butter and flour are blended, about 1 minute. Stir the mustard and paprika into the skillet. Stir in the chicken broth. Bring the mixture to a boil over medium heat. Return the chicken, onion, and mushrooms to the skillet. Reduce the heat to medium-low, cover, and simmer for 5 minutes. Stir in the sour cream and yogurt and continue cooking until the mixture is heated through, about 2 minutes. Serve stroganoff on top of cooked noodles. Serves 4.