Creamy Chicken Mushroom Skillet (Print Version)
# Ingredients:
→ Chicken
01 -
2 chicken breasts, cut into 1-inch pieces
02 -
1/2 teaspoon garlic powder
03 -
Salt and pepper to taste
04 -
All-purpose flour for dredging
→ Sauce Base
05 -
3 tablespoons olive oil, divided
06 -
1 tablespoon butter
07 -
8 ounces cremini (baby bella) mushrooms, sliced
08 -
1/2 medium onion, chopped
09 -
1-2 tablespoons Dijon mustard, to taste
10 -
1-2 tablespoons Worcestershire sauce, to taste
11 -
3 cloves garlic, minced
12 -
2/3 cup chicken broth
13 -
1/2 cup full-fat sour cream
# Instructions:
01 -
Cut the chicken into 1-inch pieces and season with garlic powder, salt and pepper. Dredge in flour, shaking off excess.
02 -
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken in two batches until browned and cooked through, about 3 minutes per side. Transfer to a plate.
03 -
Add the remaining 1 tablespoon olive oil and butter to the skillet. Add the mushrooms and onions. Sauté for 6-8 minutes until browned and any liquid has evaporated.
04 -
Stir in the Dijon, Worcestershire, and garlic. Cook for 1 minute.
05 -
Pour in the chicken broth and scrape up any browned bits. Return the chicken to the skillet and cook for 2 minutes.
06 -
Remove from heat and stir in the sour cream until combined. Season with salt and pepper.
07 -
Serve immediately over egg noodles, mashed potatoes or rice.
# Notes:
01 -
For maximum flavor, brown the chicken, mushrooms and onions well.
02 -
Add a pat of butter with the sour cream for extra richness.
03 -
Stir in spinach or peas for added nutrition and color.
04 -
Garnish with crispy fried shallots for a fun crunch.