This was the employee meal at Adoph's Restaurant in Park City, Utah once a week. Each night was something different, but after a day on the mountain, everything tasted great! See more recipes: https://www.cbs8.com/recipes Chicken Stroganoff 1 ½ lbs. Chicken thighs, boneless & skinless sliced into strips 1 ½ - 2 cups Cremini Mushrooms, sliced 1 ½ cups Chicken stock/broth, box type 1 small Onion diced 2 tbsp. Butter 2 tbsp. Olive oil 2 tbsp. Flour 1 tsp Paprika Fresh ground Pepper, 2 - 3 twists 1 tsp Kosher Salt 2 dashes of Worcestershire Sauce ½ cup Sour Cream, plus extra for topping ¼ cup Italian Parsley, chopped Egg Noodles, 16 oz. bag 2 tbsp. Butter Heat a large saucepan to medium-high heat, melt butter and Olive oil and add onion and sauté for a few minutes. Next comes the chicken and cook until ¾ done, follow with mushrooms for a couple more minutes. Season with Salt, Pepper, and Paprika. Sprinkle flour sauté for a couple of minutes, add chicken broth and bring to a slow boil and add Worcestershire sauce, reduce heat and simmer for 5 - 10 minutes adding more broth if needed. While the Stroganoff is simmering, cook the Egg noodles following the instructions on the bag, drain and toss with butter and a pinch of Italian Parsley. Just before serving mix in Sour Cream saving some for garnish. Plate the noodles, top with Chicken Stroganoff and finish with Sour Cream and Italian Parsley.