Ingredients
Scale
- 2 chicken breast halves
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- Flour, for coating
- 2 tbsp olive oil, plus more as needed
- 1 tbsp olive oil
- 1 tbsp butter
- 8 oz cremini mushrooms, sliced
- 1/2 medium onion, chopped
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 3 cloves garlic, minced
- 2/3 cup chicken broth
- 1/2 cup full-fat sour cream
Instructions
- Slice chicken breast into 1-inch pieces. Season with garlic powder, salt, and black pepper.
- Lightly dredge each chicken piece in flour, shaking off excess.
- Heat 2 tbsp olive oil in a skillet over medium-high heat. Cook chicken in batches for about 3 minutes per side until golden and cooked through. Transfer to a plate.
- In the same pan, add 1 tbsp olive oil and butter. Sauté mushrooms and onions over medium heat for 6–8 minutes until browned.
- Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for 1 minute until fragrant.
- Pour in chicken broth and scrape up browned bits. Bring to a simmer.
- Return chicken and juices to skillet. Simmer for 2–3 minutes to meld flavors.
- Reduce heat to low and stir in sour cream. Heat gently without boiling. Taste and adjust seasoning before serving.
Notes
- Use full-fat sour cream for best texture.
- Don’t let the sauce boil after adding sour cream to avoid curdling.
- To make it gluten-free, use a GF flour blend or cornstarch for dredging.
- Add spinach or peas in the final minutes for extra nutrition.
- Store leftovers in the fridge for up to 4 days or freeze without sour cream added.
- Prep Time: 14 minutes
- Cook Time: 28 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
- Diet: Halal