Ingredients
Scale
- 2 chicken breasts, cut into 1” pieces
- 8 oz cremini mushrooms, sliced
- ½ medium onion, chopped
- 3 cloves garlic, minced
- ⅔ cup chicken broth
- ½ cup full-fat sour cream
- 3 tbsp olive oil, divided
- 1 tbsp butter
- ½ tsp garlic powder
- Salt & pepper, to taste
- Flour, for dredging
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
Instructions
- In a bowl, season the chicken pieces with garlic powder, salt, pepper, and flour until well coated.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add seasoned chicken in batches, searing until browned on all sides (about 4-5 minutes). Set aside when done.
- In the same skillet, add remaining olive oil and butter. Add sliced mushrooms and chopped onions; sauté until soft and golden (about 5 minutes).
- Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for an additional minute until fragrant.
- Pour in chicken broth while scraping up any flavorful bits from the bottom of the pan. Return seared chicken to the skillet; cook for about 2 minutes until heated through.
- Reduce heat to low; stir in sour cream gently until heated through—do not boil. Adjust seasoning as needed; serve immediately!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg