Ingredients: |
Ingredients: 2 pounds boneless, skinless chicken breasts, thighs or a combination
table salt and ground black pepper
1 tbsp unsalted butter
1 tbsp evoo
1 pound cremini mushrooms, stems trimmed, caps wiped clean and cut into 1/4-inch slices
1 medium onion, chopped fine (about 1 cup)
1/4 cup dry white wine - cooking wine is fine
1 tbsp unbleached all-purpose flour
1 medium garlic clove, minced or pressed through garlic press (about 1 tsp)
1 1/2 cup low-sodium chicken broth
1/3 cup sour cream - I prefer 14%
1 egg yolk
1/2 tsp freshly grated nutmeg or 1/8 tsp dried
2 tsp juice from 1 lemon
2 tsp minced fresh tarragon
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Directions: |
Directions:1. Pat chicken dry with paper towels and season with 1 tsp salt and 1/2 tsp pepper. Heat butter and oil in 12-inch skillet over medium-high heat. When foaming subsides, place chicken in skillet and cook until browned, about 4 minutes. Flip chicken and continue to cook until browned on second side, about 4 minutes longer. Transfer chicken to large plate.
2. Add mushrooms, onion, and wine to now-empty skillet and cook, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8 to 10 minutes. Add flour and garlic; cook, stirring constantly, 1 minute. Add broth and bring mixture to boil, scraping bottom of pan with rubber spatula to loosen browned bits. Add chicken and any accumulated juices from the plate back to the skillet. Reduce heat to medium-low, cover, and simmer until chicken is cooked, about 5 to 10 minutes.
3. Transfer chicken to clean platter and tent loosely with foil. Whisk sour cream and egg yolk together in medium bowl. Whisking constantly, slow stir 1/2 cup sauce into sour cream mixture. Stirring constantly, slowly pour sour cream mixture into simmering sauce. Stir in nutmeg, lemon juice, and tarragon; return to simmer. Season to taste with salt and pepper. Pour sauce over chicken and serve. |
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