Speedy Chicken Stroganoff

"This chicken stroganoff recipe delivers everything you love about the classic: savory mushrooms, a tangy-creamy sauce, and plenty of comfort, just minus the beef. Inspired by traditional beef stroganoff, this streamlined version swaps in quick-cooking, thin-cut boneless, skinless chicken breasts for a faster, lighter weeknight dinner that still tastes rich and deeply satisfying. Thin-cut chicken breasts cook quickly and brown beautifully, while a splash of white wine, Dijon mustard, and crème fraîche make a silky, deeply savory sauce."

"How do I get rich, flavorful mushrooms?Cook them in a single layer, undisturbed, until golden and most moisture has evaporated. Crimini mushrooms are best, but white button mushrooms are fine. Why did my sauce curdle?Most stroganoff recipes call for sour cream, which tends to break when cooked at too high a heat. Here, we swap in crème fraîche, which has a higher fat content, allowing it to remain stable. The result is a supremely creamy sauce that clings to the chicken and mushrooms without breaking."

Thin-cut boneless, skinless chicken breasts sear quickly and brown well, making them ideal for a lighter, faster stroganoff. Crimini mushrooms cooked in a single layer develop rich flavor as moisture evaporates. A splash of white wine, Dijon mustard, and crème fraîche create a silky, stable, tangy-cream sauce that resists curdling compared with sour cream. Serve over egg noodles, rice, or mashed potatoes for a comforting meal in under an hour. Chicken tenders or boneless thighs can be substituted (increase second-side sear for thighs). Leftovers are best avoided because sauce reheating can be tricky and breast meat can dry out.

Read at Bon Appetit