👩🍳 Instructions
1. Brown the Chicken
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In a large skillet, heat the olive oil over medium heat.
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Add the chicken pieces, season with salt, pepper, and paprika. Cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
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Transfer the chicken to a clean plate and set aside.
2. Sauté the Aromatics
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In the same skillet, melt the butter.
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Add the chopped onion and cook for 2-3 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
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Add the sliced mushrooms and sauté for 5-6 minutes, until they have released their moisture and turned golden brown.
3. Create the Sauce
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If using, sprinkle the flour over the mushroom mixture and stir for 1 minute to cook off the raw flour taste.
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Pour in the chicken broth, scraping the bottom of the pan with your spoon to lift all the flavorful browned bits. Let the sauce simmer for 2-3 minutes until it thickens slightly.
4. Combine and Finish
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Reduce the heat to low. Stir in the sour cream and Dijon mustard (if using) until the sauce is smooth and creamy.
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Return the cooked chicken and any accumulated juices to the skillet. Stir to coat and warm through for 2-3 minutes. Do not boil.
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Taste and adjust seasoning with more salt or pepper as needed.
5. Serve
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Serve immediately over egg noodles, rice, or mashed potatoes. Garnish with a generous sprinkle of fresh chopped parsley.
✨ Chef’s Notes
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Wine Upgrade: For a deeper flavor, add a splash of white wine after sautéing the mushrooms. Let it simmer for 1 minute before adding the flour and broth.
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Add Greens: Stir in a handful of fresh spinach or a 1/2 cup of frozen peas during the last 2 minutes of cooking to add color and nutrients.
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Prevent Curdling: Ensuring your sour cream is at room temperature and avoiding a rapid boil after adding it will keep your sauce perfectly smooth.
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