Ingredients

• 4 , 8 ounce
• 2 teaspoons olive oil
• 0.25 seas salt , or to taste

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Scrub potatoes and dry with a clean towel. Oil potato skins with olive oil and sprinkle with sea salt.
2. 2 Bake directly on a rack in the center of the preheated oven until tender when pierced with a fork, about 55 minutes.
3. 3 In a large skillet over medium heat, melt butter. Add onions and cook for about 2 minutes, then add mushrooms, salt, and pepper, and cook until mushrooms are golden, 5 to 8 minutes. Stir often.
4. 4 Stir in garlic, and cook until fragrant, about 30 seconds. Add wine, stir up any browned bits from the bottom of the skillet, and cook, stirring, 1 to 2 minutes.
5. 5 Sprinkle flour over the skillet. Stir quickly, making sure all the flour is moistened, and allow to cook about 1 minute.
6. 6 Combine broth and mustard. When flour is bubbling, pour in the mixture, stirring quickly, and making sure there are no lumps of flour. Bring to a boil, and cook 3 to 4 minutes.
7. 7 Add chicken and stir. When mixture begins to bubble and chicken is warmed through, remove from heat and stir in sour cream.
8. 8 Remove potatoes from the oven, and place a potato on each plate. Carefully split potatoes lengthwise with a knife, ladle stroganoff sauce over each potato, and garnish with fresh parsley, if desired.

Nutrition per serving