Ingredients:
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon butter
8 ounces cremini mushrooms, sliced
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2/3 cup chicken broth
1/2 cup sour cream
Fresh parsley, chopped (for garnish)
Instructions:
Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken pieces with garlic powder, salt, and pepper.
Add the chicken to the skillet and cook until browned and cooked through, about 5-6 minutes. Remove from the skillet and set aside.
Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil and the butter.
Add the sliced mushrooms and chopped onion; sauté until the mushrooms release their moisture and the onions become translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute.
Prepare the Sauce:
Stir in the Dijon mustard and Worcestershire sauce, mixing well.
Pour in the chicken broth, stirring to combine, and let it simmer for a few minutes to reduce slightly.
Combine and Serve:
Return the cooked chicken to the skillet, stirring to coat with the sauce.
Remove the skillet from heat and stir in the sour cream until the sauce is smooth and creamy.
Garnish with chopped fresh parsley and serve over egg noodles, rice, or mashed potatoes.
Notes:
For a thicker sauce, let it simmer a bit longer before adding the sour cream.
Adjust seasoning with additional salt and pepper as needed.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Servings: 4
