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Chicken Stroganoff

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Ingredients
  

  • 3 - 4 tbsp. olive oil, divided
  • 1-pound chicken breasts, cut into 1-inch chunks
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. paprika
  • ¼ tsp. cayenne pepper
  • 1 tsp. sea salt, divided
  • 1 tsp. ground black pepper, divided
  • 16-ounces fresh mushrooms, sliced
  • 1 leek, green top removed, sliced and separated into rings
  • 1 small onion, chopped
  • 3 cloves garlic, finely minced
  • 4 tbsp. unsalted butter
  • 4 tbsp. all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 tbsp. Worcestershire sauce
  • ½ tsp. fresh thyme leaves, for garnish
  • 1-pound wide egg noodles, cooked and drained
  • ⅓ cup sour cream, plus more for garnish, if desired
  • Fresh parsley, chopped, for garnish
  • Paprika for garnish
  • Fresh thyme, for garnish

Instructions
 

  • In a large Dutch oven, over medium heat, add a couple 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.
  • Serve over cooked egg noodles.