Chicken Stroganoff

By kimvess

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Rate this recipe 4.5/5 (11 Votes)

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Ingredients

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

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 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.