1 1/2 pounds skinless boneless chicken thighs, trimmed and cut into 2-inch pieces
2 tablespoons sweet paprika
3/4 teaspoon salt
1 tablespoon olive oil
One 10-ounce package cremini mushrooms, thinly sliced
2 shallots, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
2 tablespoons lemon juice
1/2 cup plain Greek yogurt
2 tablespoons chopped fresh parsley
4 cups hot cooked buttered noodles
Directions
Sprinkle the chicken with 1 tablespoon paprika and 1/2 teaspoon salt. Heat the oil in a large skillet over medium heat. Add the chicken and cook until lightly browned, about 5 minutes; transfer to a plate.
Add the mushrooms, shallots, remaining 1 tablespoon paprika, and the remaining 1/4 teaspoon salt and cook, stirring occasionally, until the shallots and mushrooms are tender, about 7 minutes. Stir in the flour and cook 1 minute. Add the broth and lemon juice, and bring to a boil; reduce the heat and simmer until the sauce begins to thicken, about 3 minutes.
Return the chicken and any accumulated juices to the skillet; cook, stirring, until heated through, about 2 minutes. Remove from the heat; stir in the yogurt and parsley. Serve with the noodles.
Notes
From http://www.cooking.com/recipes-and-more/recipes/paprika-chicken-stroganoff-recipe. Have not yet tried - found this one on the internet and marked it for future reference.
