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
- Season chicken with garlic powder, salt, pepper, and coat lightly in flour.
- In a skillet over medium-high heat, heat 2 tablespoons of olive oil and sear the chicken until browned. Remove from the pan.
- In the same skillet, add butter and remaining olive oil. Sauté mushrooms and onions until soft.
- Stir in Dijon mustard, Worcestershire sauce, and garlic; cook for about a minute until fragrant.
- Pour in chicken broth and scrape up bits from the pan.
- Return chicken to the skillet; simmer for 2 minutes.
- Reduce heat to low and mix in sour cream until well combined. Heat through gently without boiling before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 425
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 100mg