Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch strips
  • 10 oz cremini mushrooms, sliced thick
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1.5 cups low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 2 tbsp all-purpose flour
  • 0.5 cup full-fat sour cream, room temperature
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Season the chicken strips with garlic powder, smoked paprika, salt, and pepper. Ensure the chicken is at room temperature for an even sear.
  2. Heat olive oil and 1 tbsp of butter in your skillet over medium-high heat. Add the chicken in two batches, cooking for 3 minutes until golden and slightly charred. Remove chicken from the pan and set aside.
  3. In the same pan, melt the remaining 1 tbsp of butter. Add the sliced mushrooms and sauté for 6 minutes until the onions are translucent and mushrooms are browned. Add the diced onion and minced garlic, sautéing until translucent.
  4. Sprinkle the flour over the mushroom and onion mixture, stirring for 1 minute to cook out the raw flour taste.
  5. Slowly whisk in the chicken broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer, scraping the bottom of the pan to release the flavorful browned bits (fond).
  6. Let the liquid bubble gently for 5 minutes until the sauce thickens and can coat the back of a spoon.
  7. Turn the heat to low. Stir a spoonful of the hot sauce into your 0.5 cup of room temperature sour cream before adding it all to the pan.
  8. Return the chicken to the skillet. Stir gently for 2 minutes until the chicken is warmed through and the sauce is velvety.
  9. Garnish with fresh parsley and serve immediately over egg noodles or mashed potatoes.