Description
A comforting dish that brings everyone to the table.
Ingredients
Scale
- 2 chicken breast halves
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- Flour, for coating
- 2 tbsp olive oil, plus more as needed
- 1 tbsp olive oil
- 1 tbsp butter
- 8 oz cremini mushrooms, sliced
- 1/2 medium onion, chopped
- 1 tbsp Dijon mustard (adjust to taste)
- 1 tbsp Worcestershire sauce (adjust to taste)
- 3 cloves garlic, minced
- 2/3 cup chicken broth
- 1/2 cup full-fat sour cream
Instructions
- Prepare the Chicken: Slice the chicken into 1-inch pieces for even cooking. Season the chopped chicken with garlic powder and a generous sprinkle of salt and black pepper. Lightly coat each piece in flour, shaking off any excess.
- Sauté the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken pieces in batches. Cook each side for about 3 minutes or until golden brown and cooked through. Transfer to a plate and set aside.
- Cook the Vegetables: In the same skillet, add an additional tablespoon of olive oil and a tablespoon of butter. Allow the butter to melt, then add the sliced mushrooms and chopped onions. Sauté on medium heat for about 6 to 8 minutes, or until they start to brown slightly.
- Build the Sauce: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for an additional minute until fragrant. Pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Bring to a simmer.
- Combine Chicken and Sauce: Return the sautéed chicken along with any juices back into the skillet. Allow everything to simmer together for about 2 to 3 minutes. Reduce heat to low and stir in the sour cream, ensuring it does not boil.
Notes
To enhance the creaminess, consider using a mix of sour cream and cream cheese.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Category: Dinner
Nutrition
- Calories: 470 kcal
- Sodium: 820 mg
- Protein: 37 g