Step 1

Preheat oven to 350º

Step 2

Put chicken pieces them into a bowl. Season with salt and pepper. Toss thoroughly to combine. Add 2 tablespoons of flour and toss to coat.

Step 3

Heat a 10” oven-proof skillet over medium high heat. Add the vegetable oil. Working in batches, add the chicken- do not to overcrowd the pan. Brown the chicken about 3-4 minutes on each side. The chicken will finish cooking in the sauce.

Step 4

In the same skillet, add half the butter, shallots and mushrooms. Cook for 5 minutes until mushrooms have released liquid. Add garlic and cook one more minute. Make a small well and add the remaining for the flour and butter, stirring to combine the two. When butter and flour have fully combined, stir into the mushroom mixture and cook one more minute. Add the vermouth and let bubble for 2 minutes. Slowly add the chicken stock, stirring while adding. Add Worcestershire and give it a stir. Remove from heat and stir in sour cream. Salt and pepper to taste.

Step 5

Transfer stroganoff mixture to a glass bowl, leaving a little sauce in the bottom of the skillet. Layer with 4 noodles. Add half the stroganoff mixture, then half the cheese. Add another layer of noodles, the rest of the stroganoff mixture then the rest of the cheese. Place skillet in preheated oven and bake for 25 minutes until golden bubbly. Serve.