Season chicken with salt and pepper on both sides.
Heat oil in a skillet and sear seasoned chicken on both sides and set aside.
Cook the vegetables
Cook onion, mushrooms, white wine, flour, and garlic. Give it a stir.
Pour in the stock
Pour in the stock, add the chicken back in, cover and cook.
Make the sour cream sauce
Mix sour cream & egg yolk in a bowl. Add in liquid from the dish & mix. Add it back into the pan and mix.
Garnish & Serve
Add in nutmeg, lemon juice, and sprinkle with tarragon. Serve over a bed of rice pilaf or quinoa.
Make it now!
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