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Chicken stroganoff with tarragon and mustard



  • 1 1/2 pound boneless, skinless chicken thoughs
  • 1/2 teaspoon kosher salt, more if needed
  • 1/4 teaspoon freshly ground black pepper, more if needed
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup minced shallots
  • 1/4 cup marsala
  • 3/4 cup rich chicken stock or low sodium stock
  • 1 teaspoon dijon mustard
  • 1 teaspoon minced fresh tarragon, plus 6-8 sprigs for garnish
  • 1/4 cup sour cream


Baking Directions:

Cut chicken into 1-inch chunks.

Sprinkle with salt and pepper.

Heat oil in large saucepan over medium heat until it's shimmering but not smoking.

Add shallots and cook, stirring, until they're a light golden color, about 3 minutes.

Turn heat to medium-high, add the chicken pieces, and cook, stirring, until golden on the outside and almost cooked through, about 5 minutes.

Transfer the chicken and the shallots to a plate.

Deglaze the pan by turning the heat to high, pouring in the Marsala, and scraping up all the browned bits from the bottom of the pan with a wooden spoon.

Boil until the liquid is reduced by half, about 1 minute.

Add chicken stock, stir, boil until the liquid begins to look syrupy, about 2 minutes.

Reduce the heat and pour any juices that have accumulated on the plate underneath the chicken back into the pan.

Add mustard and minced tarragon and simmer for 3 minutes.

Turn off the heat and whisk in sour cream, stirring until smooth.

Turn heat to low, taste and salt/pepper more if necessary.

Add the chicken and shallots to the pan and gently heat over low heat until the stroganoff is warmed through; do not let boil.

Serve over noodles or rice and garnish each serving with a tarragon sprig.

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