45 minutes
Elevate your dinner with this simplified take on a classic French dish, featuring tender poached chicken enveloped in a rich, creamy sauce infused with savory mushrooms, fresh herbs, and a hint of nutmeg.
Boneless, Skinless Chicken, seasoned with salt and pepper
0 lb
tablespoons
tablespoons
Cremini Mushrooms, stems trimmed, caps cleaned and sliced into 1/4-inch pieces
0 lb
Medium Onion, finely chopped
each
cups
All Purpose Flour, unbleached
tablespoons
Garlic Clove, minced
teaspoons
Low-Sodium Chicken Broth
cups
cups
each
teaspoons
teaspoons
Tarragon, minced
teaspoons
1. Prep and Season Chicken
Pat the chicken dry with paper towels and season both sides with 1 teaspoon of salt and ½ teaspoon of black pepper.
2. Brown the Chicken
Heat the butter and oil in a 12-inch skillet over medium-high heat. Once the foaming subsides, add the chicken. Cook until browned, about 4 minutes per side, then transfer to a large plate.
3. Sauté the Vegetables
In the same skillet, combine the mushrooms, onion, and wine. Cook until the liquid evaporates and the mushrooms are browned, about 8 to 10 minutes.
4. Build the Sauce
Stir in the flour and garlic, cooking for 1 minute while stirring constantly. Pour in the broth and bring to a boil, scraping the skillet to loosen browned bits. Return the chicken to the skillet, cover, and simmer until properly cooked (160°F for breasts, 175°F for thighs), about 5 to 10 minutes.
5. Finish the Sauce
Move the chicken to a clean platter and cover loosely with foil. In a bowl, whisk together the sour cream and egg yolk. Gradually whisk in ½ cup of the sauce from the skillet. Pour this mixture back into the skillet, stirring constantly, and bring to a simmer. Add nutmeg, lemon juice, and tarragon, then adjust the seasoning with salt and pepper.
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