Chicken Stroganoff

Directions

1. 1
   Cut chicken into bite-size pieces and set aside.
2. 2
   Melt 2 tablespoons butter in skillet over medium-high heat. Add chopped shallots and saute until tender, scraping up browned bits, about 2 minutes.
3. 3
   Add button mushrooms. Sprinkle with pepper and saute until liquid evaporates, about 12 minutes.
4. 4
   Add broth, then bourbon. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. While simmering, start the noodles (see below) and combine the sour cream and half-and-half.
5. 5
   Stir in the sour cream mixture and Dijon mustard. Add chicken. Simmer over medium-low heat until meat is heated through, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.
6. 6
   Noodles:
7. 7
   Cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 2 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with chicken and sauce.