Chicken Stroganoff

Step 1: Cut chicken into 1 inch chunks. Sprinkle with salt and pepper. Heat oil in large saucepan over medium heat until it’s simmering, but not smoking.

Step 2: Add onions and cook, stirring, until they’re a light golden color, about 3 minutes.

Step 3: Turn heat to medium-high, add the chicken pieces, and cook, stirring, until golden on the outside and almost cooked through, about 5 minutes. Transfer the chicken and onions to a plate.

Step 4: Deglaze the pan by turning the heat to high, pouring in the Marsala wine, and scraping up all the browned bits from the bottom of the pan with a wooden spoon. Boil until the liquid is reduced by half, about 1 minute.

Step 5: Add chicken stock, stir, boil until the liquid begins to look syrupy, about 2 minutes.

Step 6: Reduce the heat and pour any juices in the plate of chicken back into the pan.

Step 7: Add Dijon mustard and Worcestershire, and simmer for 3 minutes.

Step 8: Turn off the heat and whisk in sour cream, stirring until smooth. Turn heat to low, taste and salt and pepper more, if necessary.

Step 9: Add the chicken and onions to the pan, and gently heat over low heat until the stroganoff is warmed through. Do not let boil.

Step 10: Serve over noodles.