Chicken Stroganoff

• 2 tablespoons butter
• 1 medium onion, chopped
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon finely chopped fresh sage leaf
• 12 ounces fresh wild mushrooms, sliced (use whatever variety is available, or a mixture)
• 1/4 cup all-purpose flour
• 1 teaspoon paprika
• 1 lb skinless chicken breast half
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 2 tablespoons dry white wine
• 1 cup sour cream
• 1 tablespoon all-purpose flour
• 5 cups hot cooked egg noodles
• 1/4 cup chopped fresh Italian parsley

1. Melt butter in large skillet over medium-high heat. Add onion and saute for 5-6 minutes or until translucent. Add sage, 1/2 teaspoons salt, 1/4 teaspoons pepper, and mushrooms. Saute 6-7 minutes, or until mushrooms lose their juices and begin to brown. Spoon mixture into large bowl.
2. COmbine 1/4 cup flour and paprika in a shallow dish. Cut chicken breasts into 1/4" strips. Dredge chicken strips in flour mixture, shaking off excess flour.
3. Heat 2 tablespoons olive oil in skillet over medium-high heat. Add chicken, sprinkle with 1/2 teaspoons of salt and rest of pepper. Saute chicken 5 minutes, or until cooked through, Add chicken strips to mushroom mixture.
4. Add broth and wine to skillet, scraping pan to loosen browned bits. Reduce heat to low. Place sour cream in a small bowl and whisk in 1 tablespoons of flour plus remaining 1/2 teaspoons salt. Whisk sour cream mixture into broth mixture. Stir into chicken mixture; cook 1 minutes or until thoroughly heated. Add noodles and parsley, stirring well to combine.

butter, onion, salt, fresh ground black pepper, sage leaf, wild mushrooms, flour, paprika, chicken, olive oil, chicken broth, white wine, sour cream, flour, egg noodles, fresh italian parsley

Taken from www.food.com/recipe/chicken-stroganoff-248346 (may not work)