Ingredients:

4 oz. Shitake mushrooms, thinly sliced

¼ cup butter, divided

2 boneless, skinless chicken breasts, cut into bite size pieces

2 tsp. Paprika

½ tsp. Smoked Paprika

½ tsp salt

½ tsp pepper

1 tsp Dijon Mustard

1 shallot, thinly sliced

3 cloves of garlic, minced

1 ½ cup sour cream

4 oz cream cheese

1 cup beef broth

1 Tbs parsley

Egg Noodles, cooked

Directions:

In a medium bowl, combine paprika, smoked paprika, salt, and pepper.  Add chicken, toss to coat.  Set aside. 

Melt 2 Tbs. butter in large skillet.  Sauté sliced mushrooms for about 5 minutes or until slightly browned.  Spoon out mushrooms onto a plate and set aside.  Add the rest of the butter to the same skillet. Add chicken and cook for about 8 – 10 minutes.  Add shallot and continue cooking for another 3 minutes.  Once tender, stir in mustard, garlic, sour cream, cream cheese, and beef broth.  Cook until the cream cheese is melted and you have the consistency you want in the gravy.  Stir in the mushrooms.  Pour chicken mixture over egg noodles and garnish with parsley.