This version of stroganoff—which most often is made with beef and takes much longer to cook—is elegant enough for a New Year’s celebration but won’t take you away from the party. Using a nice pour of champagne, which is similar to cooking with a slightly sweet white wine, adds a fun twist that fits the season.
- Melt 1 tablespoon butter in large skillet over medium-high heat. Season chicken with salt and pepper; sauté about 8 minutes, turning once, until golden brown and no longer pink in center. Remove to plate; tent with foil.
- Melt remaining 1 tablespoon butter in skillet; add mushrooms, onion, and garlic. Saute about 5 minutes or until tender. Stir in flour; cook 1 minute. Pour in broth and champagne; simmer 3 minutes or until sauce thickens. Mix in sour cream until well blended.
- Serve chicken sliced, with sauce spooned over.