Speedy Chicken Stroganoff

Ingredients

• 4 small thin-slice d skinless, boneless chicken breasts (about \1 1/2 lb. total)
• 1/2 tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt, plus more
• Freshly ground pepper
• 7 Tbsp. (or more) extra-virgin olive oil, divided
• 1 lb. crimini mushrooms, slice d 1/4" thick
• 1 medium onion, thinly slice d
• 4 garlic clove s, thinly slice d
• 1/2 cup dry white wine
• 1 Tbsp. all-purpose flour
• 1/2 tsp. paprika
• \1 1/2 cup slow-sodium chicken broth
• 1/3 cup crème fraîche
• 3 Tbsp. unsalted butter, cut into piece s
• 1 tsp. Dijon mustard
• 2 dash es Worcestershire sauce
• Chopped parsley and cooked egg noodles, mashed potatoes, steamed rice, or country-style bread (for serving)

Instructions

1. Lightly season 4 small thin sliced skinless, boneless chicken breasts (about 1½ lb. total) all over with kosher salt and freshly ground pepper.
2. Heat 3 Tbsp. extra virgin olive oil in a large skillet over medium high.
3. Working in 2 batches and adding more oil between batches if needed, cook chicken in a single layer, undisturbed, until golden brown underneath, about 5 minutes.
4. Turn and cook on other side until nearly cooked through, 2 3 minutes.
5. Transfer to a plate. (The pan may have browned bits stuck to it, but that flavorful fond will be deglazed shortly.)
6. Increase heat to high; add 2 Tbsp. extra virgin olive oil to pan.
7. Arrange 1 lb. crimini mushrooms, sliced ¼" thick, in pan in a single layer as much as possible and cook, undisturbed, until golden underneath, about 5 minutes.
8. Stir; season lightly with salt (this will help draw out water from the mushrooms) and cook, undisturbed, until golden, about 5 minutes.
9. Continue to cook, stirring occasionally, until liquid released from mushrooms is mostly evaporated and mushrooms are deep golden brown, 2 3 minutes more.
10. Transfer to a large plate, spreading out to keep from steaming.
11. Reduce heat to medium and heat remaining 2 Tbsp. extra virgin olive oil in pan.
12. Add 1 medium onion, thinly sliced, and 4 garlic cloves, thinly sliced, season with salt and pepper, and cook, stirring occasionally, until slightly softened, 3 4 minutes.
13. Add ½ cup dry white wine; simmer, stirring occasionally and scraping up any browned bits, until almost completely evaporated, 1 2 minutes.
14. Add 1 Tbsp. all purpose flour and ½ tsp. paprika; cook, stirring constantly, until a thin film starts to form on bottom of pan, 30 60 seconds.
15. Gradually pour in 1½ cups low sodium chicken broth, stirring constantly.
16. Increase heat to medium high; bring to a rapid simmer and cook until sauce is thick enough to lightly coat a spoon, about 3 minutes.
17. Reduce heat to low; add ⅓ cup crème fraîche, 3 Tbsp. unsalted butter, cut into pieces, 1 tsp.
18. Dijon mustard, 2 dashes Worcestershire sauce, and ½ tsp.
19. Diamond Crystal or ¼ tsp.
20. Morton kosher salt.
21. Cook, stirring often, until butter is melted and emulsified, about 2 minutes.
22. Taste sauce; season with more salt if needed.
23. Return chicken and mushrooms to pan and cook, basting with sauce with a large spoon, until warmed through, about 1 minute.
24. Remove from heat; top stroganoff with chopped parsley.
25. Serve over cooked egg noodles, mashed potatoes, steamed rice, or country style bread.