Chicken Stroganoff

• 6 boneless skinless chicken breasts or thighs
• sea salt
• pepper
• olive oil
• 1 small onion, diced
• 4 ounces button mushrooms, sliced
• 8 ounces chicken broth
• 1/2 tablespoon Dijon mustard
• 1 teaspoon tarragon
• 1/2 cup sour cream or yogurt

Season chicken with salt and pepper. Saute in oil until brown, about 4-5 minutes. Flip and Saute the other side.  Remove chicken from pan and place in oven to keep warm.

Saute onions and mushrooms in same pan, seasoning with salt and pepper. Saute until fragrant and slightly golden.  Deglaze pan with chicken broth. Boil to reduce by half the amount of liquid. Cook until liquid starts to look like thin syrup.  Add cooked chicken juice, as well as tarragon and mustard. Cook on low for one minute.

Turn off heat. Add sour cream/yogurt and whisk until smooth.  Place chicken breasts into the saute pan and return to heat until just a little bubbly.

Serve over rice, buttered noodles or zucchini noodles.

Serves 6.