chicken stroghanoff

How To Make chicken stroghanoff

• 1

  Season chicken with salt and pepper. Heat oil and butter in large skillet over medium heat until it shimmers. Add the chicken and cook until lightly browned on each side. Transfer chicken to a baking sheet and place in the preheated oven to finish cooking.
• 2

  Meanwhile, to the same skillet, add 2 teaspoons oil and heat up until hot. Add shallots and cook, stirring, until they're a light golden color, about 3 minutes. Add mushrooms and cook until slightly softened. NOTE: i did not brown the garlic when i substituted the white onions and garlic for the shallots. I let the onions brown then added the mushrooms and the finally minced garlic.
• 3

  Turn heat to high and pour in Marsala, scraping brown bits from bottom of pan with a wooden spoon. Boil until liquid is reduced by half, about 1 minute. Add chicken stock, stir, and boil until the liquid begins to thicken to a syrup consistency, about 2 minutes. Reduce the heat and whisk in the mustard and minced tarragon. Simmer for 3 minutes.
• 4

  Turn heat to high and pour in Marsala, scraping brown bits from bottom of pan with a wooden spoon. Boil until liquid is reduced by half, about 1 minute. Add chicken stock, stir, and boil until the liquid begins to thicken to a syrup consistency, about 2 minutes. Reduce the heat and whisk in the mustard and minced tarragon. Simmer for 3 minutes.
• 5

  Turn off heat and whisk in sour cream, stirring until smooth. Turn heat to low, taste and salt/pepper more if necessary.
• 6

  Remove chicken from oven and add it to the pan. Serve on top of noodles, mashed potatoes or rice.
• 7

  Note: you can add a teaspoon of cornstarch mixed in a tablespoon of water to thicken if needed..
• 8

  Here are the directions for cubed 1 inch pieces of chicken: Directions: 1) Sprinkle chicken with salt and pepper. Sprinkle with salt and pepper. Heat oil and butter in large saucepan over medium heat until it shimmers. Add shallots and cook, stirring, until they're a light golden color, about 3 minutes. Add mushrooms and cook until softened. Turn heat to medium-high, add the chicken pieces, and cook, stirring, until golden on the outside and almost cooked through, about 5 minutes. Transfer mixture to a plate. 2) Return pan to burner. Turn heat to high and pour in Marsala, scraping brown bits from bottom of pan with a wooden spoon. Boil until liquid is reduced by half, about 1 minute. Add chicken stock, stir, boil until the liquid begins to look syrupy, about 2 minutes. Reduce the heat and pour any juices that have accumulated on the plate underneath the chicken back into the pan. Add mustard and minced tarragon and simmer for 3 minutes. 3) Turn off heat and whisk in creme fraiche or sour cream, stirring until smooth. Turn heat to low, taste and salt/pepper more if necessary. If you would like a thicker sauce add cornstarch mixture to pan and cook until thickened. 4) Add chicken mixture to pan and gently heat over low heat until the stroganoff is warmed through; do not let boil. Serve immediately over noodles or rice. Yield: 4 servings
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