Speedy Chicken Stroganoff

Instructions

1. Season the chicken all over with salt and pepper. Heat 3 Tbsp olive oil in a large skillet over medium-high; working in 2 batches and adding more oil as needed, cook the chicken in a single layer until golden brown underneath, about 5 min, then turn and cook until nearly cooked through, 2-3 min. Transfer to a plate.
2. Increase heat to high; add 2 Tbsp oil and the mushrooms in a single layer and cook undisturbed until golden, about 5 min. Stir, season lightly with salt, and continue cooking until the liquid evaporates and the mushrooms are deep golden, 5-8 min more. Transfer to a plate.
3. Reduce heat to medium; add the remaining 2 Tbsp oil, the onion, and garlic; season and cook until softened, 3-4 min. Add the wine and simmer until almost evaporated, 1-2 min. Add the flour and paprika; cook, stirring constantly, 30-60 sec. Gradually pour in the broth, bring to a rapid simmer, and cook until the sauce lightly coats a spoon, about 3 min.
4. Reduce heat to low; add the creme fraiche, butter, Dijon, Worcestershire, and 1/2 tsp salt; cook, stirring, until the butter melts and emulsifies, about 2 min. Return the chicken and mushrooms to the pan and baste with the sauce until warmed through, about 1 min. Top with parsley and serve over egg noodles or mashed potatoes.