Poulet Stroganoff

Ingrédients

• 1 pound boneless skinless chicken breast (2 pieces)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt (divided)
• 1/2 teaspoon black pepper (divided)
• 1 tablespoon unsalted butter
• 1 cup diced yellow onion (1/4" dice)
• 1 tablespoon minced garlic
• 8 ounces brown mushrooms (1/2" thick slices)
• 2 tablespoons all-purpose flour
• 1 1/2 cups unsalted chicken stock (or broth)
• 1 tablespoon Dijon mustard
• 1/2 cup sour cream
• 2 teaspoons chopped parsley

Préparation

1. 1

   Flatten the Chicken - Dry the chicken breasts with a paper towel. Cut each piece horizontally lengthwise to make two thinner cutlets, four total. Place one piece between two plastic sheets or inside a large plastic bag. Using a meat tenderizer, flatten to an even ¼-inch thickness. Repeat with the remaining pieces. Generously season both sides with salt and pepper.

2. 2

   Cook the Chicken - Heat a large skillet over medium heat. Add the olive oil. Once hot, add the chicken cutlets and cook until golden brown, about 3 to 4 minutes. Flip and cook the other side, until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 2 to 3 minutes. Transfer to a clean plate, and cover to keep warm.

3. 3

   Cook the Aromatics - Melt the butter over medium heat. Add the onions, and saute until tender, about 2 minutes. Add the garlic and saute until fragrant, 30 seconds.

4. 4

   Cook the Mushrooms - Add mushrooms, ½ teaspoon salt, and ¼ teaspoon black pepper. Saute until tender, about 2 minutes.

5. 5

   Make the Sauce - Add the flour, stir, and cook for 1 minute. Slowly stir in the chicken stock. Bring to a rapid simmer over medium-high heat. Stir and cook until the sauce is thickened, about 2 minutes. Reduce the heat to low and stir in mustard, sour cream, ½ teaspoon salt, and ¼ teaspoon pepper. Taste the sauce and season with more salt and pepper as desired.

6. 6

   Warm the Chicken - Add the chicken to the sauce, and heat until warmed, 1 to 2 minutes.

7. 7

   To Serve - Garnish with parsley. If desired, serve with egg noodles, mashed potatoes, or rice.