chicken stroganoff

1 pound Chicken, diced (Dark meat, like thighs, works very well.)
1 cup Seasoned flour ( see below)
1/2 pound mushrooms, sliced
1 clove garlic, minced
1 cup sour cream
1 large onion, sliced
2 teaspoon balsmic vinegar
2 Tablespoon olive oil
1 Tablespoon butter
2 Tablespoon each vodka &vermouth
thickening flour (like Wondra™) or cornstarch

Dredge chicken in flour mixture. Heat olive oil & half butter in HOT pan. Brown chicken. When 3/4 done remove chicken. In same pan add remaining butter, saute mushrooms onions and garlic until wilted. Add vodka & vermouth, sour cream and vinegar. Return chicken to pan. If needed, use flour or corn starch our to thicken sauce (to coat back of spoon, see notes). Simmer for 10 mins. Serve over mashed potatoes, noodles or rice.

What the heck is seasoned flour you ask? Dip your finger in flour and taste it. Pretty bland, isn't it. Think about adding some flavor to it. Start with a cup of flour. Now add some of your favorite seasonings. Try a teaspoon of salt, a half teaspoon of garlic powder, a half teaspoon of paprika, a pinch of white pepper and a grate or two of fresh nutmeg. Ummmm. That's better. Use whatever spices you like. Try some cayenne if you like things a bit hotter.

Thickening. Sticky subject, if you do it wrong. Your liquid isn't sticking to the spoon , or your meat. Push the solid bits to the side and tilt the pan so the liquid runs into the empty space. Sprinkle some thickening flour like, Wondra™, or corn starch into the juice a little at a time, say a half teaspoon. Keep stirring. Let it come to a boil. if it isn't thick enough add more, let it boil. If you don't let it boil it won't get thick. Then you just get lumps or stuff that tastes like glue without the nice texture. If it gets too thick add a bit more liquid like chicken stock or wine.