Ingredients
Scale
- 2 chicken breasts, cut into 1” pieces
- ½ tsp garlic powder
- Salt and pepper, to taste
- Flour, for dredging
- 3 tbsp olive oil, divided
- 1 tbsp butter
- 8 oz cremini mushrooms, sliced
- ½ medium onion, chopped
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 3 cloves garlic, minced
- ⅔ cup chicken broth
- ½ cup full-fat sour cream
Instructions
- Season chicken with garlic powder, salt, pepper, and dredge in flour.
- In a skillet over medium-high heat, heat 2 tablespoons of olive oil and sear the chicken until browned on all sides. Set aside.
- In the same skillet, add remaining olive oil and butter; sauté mushrooms and onions until golden brown.
- Stir in Dijon mustard, Worcestershire sauce, and minced garlic; cook for about 1 minute.
- Add chicken broth while scraping up brown bits; return chicken to the skillet and simmer for 2 minutes.
- Gently stir in sour cream without boiling. Serve over pasta, rice, or mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 105mg