Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1 large onion, chopped (approx. 1 cup / 150g)
  • 8 oz (225g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 1 cup (240ml) chicken broth (low sodium recommended)
  • 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio - optional)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup (120ml) sour cream, plus extra for serving
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt and pepper to taste

Instructions:

  1. Toss the chicken pieces with olive oil, paprika, garlic powder, salt, and pepper.
  2. Heat 1 tablespoon of butter in the skillet over medium-high heat. Sauté the chicken in batches, ensuring not to overcrowd the pan, until browned and cooked through. Remove from skillet and set aside.
  3. Melt the remaining butter in the same skillet. Add the onion and cook until softened. Add the mushrooms and cook until browned. Stir in the garlic and cook for another minute until fragrant.
  4. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and white wine (if using) until smooth.
  5. Bring the sauce to a simmer, then stir in the Dijon mustard and Worcestershire sauce. Reduce heat and simmer for 5 minutes, or until slightly thickened.
  6. Stir in the sour cream until well combined. Return the chicken to the skillet and heat through.
  7. Garnish with fresh parsley and serve immediately over egg noodles, rice, or mashed potatoes.