• Cooking Time: 20
  • Servings: 4
  • Preparation Time: 10


This is a product of the "4 Step Chicken Coast to Coast", using Melissa d'Arabian's 4-step Chicken recipe, from "The Next Food Network Star", as a base. You know, the whole "Dredge and Saute", "Add Aromatics", "Add Liquid", "Finish Sauce" thing. This is what I came up with.


  • 1 1/4 lb Boneless Chicken breast or Thighs, cut in pieces
  • 1 tsp Kosher Salt
  • 1/4 tsp White Pepper
  • 1/4 cup AP Flour
  • 4 TB Butter; Divided
  • 1/2 cup Leeks, Chopped
  • 1 Garlic Clove, Minced
  • 1 cup Cremini or White button Mushrooms, Sliced
  • 1/2 cup Pinot Grigio
  • 1/2 cup Chicken Stock
  • 3/4 tsp Tarragon
  • 1/4 tsp Nutmeg
  • 1/2 cup Sour Cream or Yogurt or Crème Fraîche, at room temperature
  • Egg Noodles, Cooked
  • Optional - Paprika or Tarragon for serving


  • Cut the chicken into even chunks
  • Season the flour with Salt and pepper, then lightly coat the chicken with the flour; reserve remaining seasoned flour for thickening the sauce later.
  • Heat 2 TB butter in skillet; add chicken and brown on all sides. (Dredge and Sauté)
  • Remove chicken from skillet and set aside.
  • Melt the remaining butter and add Leeks, saute for 1 minute before adding the Garlic and Mushrooms; cook until almost tender. (Cook Aromatics)
  • Stir in reserved flour and toss to coat vegetables, continue to cook until a light nutty aroma signals that the flour is browned and not still “raw”, before adding Pinot Grigio and Chicken Stock, cooking until slightly thickened. (Add Liquid)
  • Return chicken pieces, cover and simmer until tender, about 12 minutes.
  • Add Sour Cream, Tarragon and Nutmeg to the skillet; heat but do not boil. (Finish Sauce)
  • Spoon over drained Egg noodles and serve.
  • Sprinkle with Paprika or more Tarragon if desired for a little color.

Author Credit: Melissa D'Arabian (Kind of)

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