Speedy Chicken Stroganoff

• porções: 4 servings

Ingredientes

4 small thin-sliced skinless, boneless chicken breasts (about 1½ lb. total)

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

Freshly ground pepper

7 Tbsp. (or more) extra-virgin olive oil, divided

1 lb. crimini mushrooms, sliced ¼" thick

1 medium onion, thinly sliced

4 garlic cloves, thinly sliced

½ cup dry white wine

1 Tbsp. all-purpose flour

½ tsp. paprika

1½ cups low-sodium chicken broth

⅓ cup crème fraîche

3 Tbsp. unsalted butter, cut into pieces

1 tsp. Dijon mustard

2 dashes Worcestershire sauce

Chopped parsley and cooked egg noodles, mashed potatoes, steamed rice, or country-style bread (for serving)

Instruções

Lightly season 4 small thin-sliced skinless, boneless chicken breasts (about 1½ lb. total) all over with kosher salt and freshly ground pepper. Heat 3 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Working in 2 batches and adding more oil between batches if needed, cook chicken in a single layer, undisturbed, until golden brown underneath, about 5 minutes. Turn and cook on other side until nearly cooked through, 2–3 minutes. Transfer to a plate. (The pan may have browned bits stuck to it, but that flavorful fond will be deglazed shortly.)

Increase heat to high; add 2 Tbsp. extra-virgin olive oil to pan. Arrange 1 lb. crimini mushrooms, sliced ¼" thick, in pan in a single layer as much as possible and cook, undisturbed, until golden underneath, about 5 minutes. Stir; season lightly with salt (this will help draw out water from the mushrooms) and cook, undisturbed, until golden, about 5 minutes. Continue to cook, stirring occasionally, until liquid released from mushrooms is mostly evaporated and mushrooms are deep golden brown, 2–3 minutes more. Transfer to a large plate, spreading out to keep from steaming.

Reduce heat to medium and heat remaining 2 Tbsp. extra-virgin olive oil in pan. Add 1 medium onion, thinly sliced, and 4 garlic cloves, thinly sliced, season with salt and pepper, and cook, stirring occasionally, until slightly softened, 3–4 minutes. Add ½ cup dry white wine; simmer, stirring occasionally and scraping up any browned bits, until almost completely evaporated, 1–2 minutes. Add 1 Tbsp. all-purpose flour and ½ tsp. paprika; cook, stirring constantly, until a thin film starts to form on bottom of pan, 30–60 seconds. Gradually pour in 1½ cups low-sodium chicken broth, stirring constantly. Increase heat to medium-high; bring to a rapid simmer and cook until sauce is thick enough to lightly coat a spoon, about 3 minutes.

Reduce heat to low; add ⅓ cup crème fraîche, 3 Tbsp. unsalted butter, cut into pieces, 1 tsp. Dijon mustard, 2 dashes Worcestershire sauce, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook, stirring often, until butter is melted and emulsified, about 2 minutes. Taste sauce; season with more salt if needed. Return chicken and mushrooms to pan and cook, basting with sauce with a large spoon, until warmed through, about 1 minute. Remove from heat; top stroganoff with chopped parsley. Serve over cooked egg noodles, mashed potatoes, steamed rice, or country-style bread.