1 pound chicken breast*, diced into 1" cubes
1 tablespoon olive oil
1 tablespoon butter
1 pound frozen* pearl onions, defrosted, reserve the "onion" water
8 oz cremini mushrooms, quartered
1/2 teaspoon salt or to taste
1/2 teaspoon dried thyme
1 1/2 tablespoons flour
4 tablespoon white wine
1 cup chicken stock
2 teaspoons dijon mustard
2 generous tablespoons sour cream or crème fraîche*
1/4 cup frozen peas, defrosted
Heat a large stainless steel skillet over medium heat. Add half the oil and butter, allow butter to melt. Add onions and mushrooms, Cook 5 minutes till mushrooms are reduced and onions take on a golden color. Remove from pan and set aside.
In the same pan, using the remaining oil and butter, saute chicken till golden on all sides and cooked through. Return onion and mushroom mixture to the pan. Sprinkle with salt and thyme. Stir in the white wine to deglaze the pan, scrapping up bits from bottom of pan. Once the wine has evaporated sprinkle in the flour and incorporate to cover the chicken and vegetable mixture. Add the stock and reserved onion water, stir and cook for 3-5 minutes or until thickened. Lower heat, add mustard, peas and cream stir and heat through. Do not allow to boil.
Serve over egg noodles and sprinkle with a coarse grind of black pepper. Delicious with a glass of crisp white wine. Enjoy!
- You can use left over cooked chicken, as long as you have enough to make a pound. Just skip the step where you cook the chicken.
- You can use fresh pearl onions, I just don't have the patience for the peeling process, especially on a weeknight.
- If you can find and don't mind how pricey it is, use crème fraîche instead of sour cream. It takes it to another level.