Chicken Stroganoff

By KimberleyH

Ingredients

• 1 lb chicken breast, cut into 1-inch pieces
• a couple splashes of vegetable oil for cooking
• 1/2 cup shallots, finely diced
• 1 lb cremini mushrooms, sliced
• 1 tsp dried tarragon
• pinch nutmeg
• 1 cup sour cream
• 4 cups cooked broad noodles for serving

Details

Servings 1
Adapted from familyfeedbag.com

Preparation

Step 1

Start by heating a splash of oil in a large skillet over medium/high heat. When the oil is hot, add chicken pieces and cook them until they are golden brown and beautiful. Transfer the chicken to a heat-proof bowl and set it aside.

Next, lower the heat of the skillet to medium and add another splash of vegetable oil. Add the shallots and mushrooms to the pan and stir while they began to soften and brown. After a few minutes, add about a tablespoon of water to the pan to help the mushrooms begin to release their liquid, then allow them to continue to cook down for another 10 minutes or so. In the last few minutes, stir in the tarragon and nutmeg.

To finish, return the chicken to the pan, turn off the heat, and stir in the sour cream (turning off the heat ensures the sour cream doesn't get too hot and begin to separate). If you prefer a thinner sauce you can add some water at the end.