SERVES 4 TO 6
Two tablespoons of chopped fresh parsley leaves may be substituted for the tarragon in this recipe.
2 |
pounds boneless, skinless chicken breasts and/or thighs, trimmed |
Table salt and ground black pepper |
|
1 |
tablespoon unsalted butter |
1 |
tablespoon olive oil |
1 |
pound cremini mushrooms, trimmed and sliced ¼ inch thick |
1 |
medium onion, chopped fine |
¼ |
cup dry white wine |
1 |
tablespoon unbleached all-purpose flour |
1 |
medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon) |
1½ |
cups low-sodium chicken broth |
⅓ |
cup sour cream |
1 |
large egg yolk |
2 |
teaspoons juice from 1 lemon |
2 |
teaspoons minced fresh tarragon leaves |
½ |
teaspoon freshly grated nutmeg |
1. Pat the chicken dry with paper towels and season with 1 teaspoon salt and ½ teaspoon pepper. Heat the butter and oil in a 12-inch skillet over medium-high heat until the butter is melted. Place the chicken in a skillet and cook until browned, about 4 minutes. Using tongs, flip the chicken and cook until browned on the second side, about 4 minutes longer. Transfer the chicken to a large plate.
2. Add the mushrooms, onion, and wine to the now-empty skillet and cook, stirring occasionally, until the liquid has evaporated and the mushrooms are browned, 8 to 10 minutes. Add the flour and garlic; cook, stirring constantly, for 1 minute. Add the broth and bring the mixture to a boil, scraping up the browned bits from the bottom of the pan. Add the chicken and any accumulated juices to the skillet. Reduce the heat to medium-low, cover, and simmer until the breasts register 160 to 165 degrees and the thighs register 175 degrees on an instant-read thermometer, 5 to 10 minutes.
3. Transfer the chicken to a clean platter and tent loosely with foil. Whisk the sour cream and the egg yolk together in a medium bowl. Whisking constantly, slowly stir ½ cup of the hot sauce from the skillet into the sour cream mixture to temper. Stirring constantly, slowly pour the sour cream mixture into the simmering sauce. Stir in the lemon juice, tarragon and nutmeg; return to a simmer. Season with salt and pepper to taste, pour the sauce over the chicken, and serve.