Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): tell us
Ingredients
Preparation
Preparation
In a large bowl, combine flour, sage, thyme, salt and pepper.
Add chicken pieces and toss to coat.
Heat a large, heavy, deep-sides skillet over medium heat. When hot, add olive oil and swirl to coat the bottom of the pan. Add chicken and cook until lightly browned. Place browned chicken in a bowl and set aside.
In the same pan, melt butter in the pan drippings. Add minced sweet onion, garlic, and mushrooms. Toss to coat, then sprinkle with 1 teaspoon kosher salt to help mushrooms release their liquid. Deglazed pan with white wine and stir, scraping bits from the bottom. Cook about 2 minutes to boil off the alcohol. Add chicken broth and simmer about 5 minutes. Return chicken to the skillet and add heavy cream. Simmer another 10 minutes or until sauce is thickened.
Remove from heat and stir in sour cream. Serve chicken stroganoff over buttered and parsleyed noodles or rice pilaf and garnish with chives.
