Chicken Stroganoff

1. 1

   Brown mushrooms in olive oil in large skillet. Transfer to bowl.

2. 2

   Cut chicken into bite-sized pieces. Brown in same skillet in olive oil. Make sure all sides are nicely browned. Add green onions and saute until tender. Add wine and deglaze pan. Add chicken stock; cook down. Add mustard and tarragon. Cook until liquid is reduced a bit. Add sour cream and cooked mushrooms.

3. 3

   Meanwhile, put a large pot of water on to boil. Add egg noodles until tender. Drain and serve chicken over noodles.

No additional tips available.