This is an updated version of an old-fashioned recipe.
Ingredients
1 Tbsp olive oil
1 Tbsp butter
2 lbs chicken breasts (or thighs)
1/2 tsp kosher salt
1/2 tsp ground pepper
1 lb cremini mushrooms, sliced
1 cup chopped onions
1/4 cup white wine
1 garlic clove, minced
1 Tbsp flour
1 1/2 cups low-sodium chicken broth
1/3 cup sour cream
1 egg yolk
2 tsp freshly squeezed lemon juice
1/2 tsp freshly ground nutmeg
2 tsp chopped fresh tarragon or parsley
Method
- Heat oil and butter in a large skillet over medium high heat. Season chicken with salt and pepper and add to the skillet. Cook for 4 minutes on each side, or until golden brown. Remove chicken from skillet and set aside (it will not be cooked through at this point).
- Add mushrooms, onions and wine to the skillet. Cook, scraping up all the browned bits on the bottom of the pan, for about 8-10 minutes.
- Add garlic and flour; stir and cook for a minute or two. Add chicken broth and continue cooking and scraping the pan to pick up all of the flavors. Bring to a simmer. Place chicken (and its juices) back into the skillet. Reduce heat to medium-low. Cover and simmer for 5-10 minutes or until meat thermometer measures 160F. Remove chicken to a platter; tent with aluminum foil.
- Remove 1/2 cup of liquid from the skillet and set aside. Place sour cream in a medium bowl and whisk together with egg yolk. Gradually whisk in the 1/2 cup mushroom liquid to temper the mixture. Add this back into the skillet. Stir in lemon juice, nutmeg and tarragon. Pour over chicken and serve immediately.
Adapted from a recipe by America's Test Kitchen TV.
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