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Chicken Stroganoff

Chicken Stroganoff

by 33 people

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Makes: 4 servings

  • 8 ounces fettuccine
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 3 tablespoons EVOO
  • 2/3 cup sliced shallots
  • 1 teaspoon flour
  • 1/2 cup dry white wine
  • 1 cup creme fraiche or sour cream
  • 1 tablespoon chopped tarragon
  1. Cook pasta; drain, reserving 1/2 cup cooking water. Season chicken; in large skillet over high, cook in 2 tbsp. EVOO, 8 minutes. Transfer to plate. Cook shallots in remaining EVOO, 2 minutes. Stir in flour, then wine and pasta water; simmer 2 minutes. Stir in creme fraiche; simmer 2 minutes. Add chicken; simmer 1 minute. Toss with pasta and tarragon; season.