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.
If you do not like mushrooms like most of my family they can be omitted with out being missed for the meal.
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|Serving Size: 1 Serving (250g)|
|Recipe Makes: 4|
|Calories from Fat: 151 (62%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 82.8mg||25 %|
|Sodium 655.9mg||23 %|
|Potassium 414mg||11 %|
|Total Carbohydrate 9g||3 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 7.9g|
|Protein 13.9g||20 %|
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Calories per serving: 243
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