Creamy Chicken Mushrooms (Print Version)
Tender chicken and mushrooms come together in a creamy sauce with a hint of Dijon and Worcestershire. Quick, tasty, and easy to make.
# Ingredients:
→ Core Ingredients
01 -
A couple of chicken breasts, chopped into 1-inch chunks
02 -
1/2 tsp of garlic powder
03 -
Season with some salt and pepper
04 -
Flour for coating
05 -
3 tbsp of olive oil, split up
06 -
A tablespoon of butter
07 -
8 oz cremini mushrooms, thinly sliced
08 -
Half of a medium onion, diced
09 -
1 tbsp Dijon mustard
10 -
1 tbsp Worcestershire sauce
11 -
Three cloves of garlic, finely chopped
12 -
2/3 cup broth made from chicken
13 -
Half a cup of rich sour cream
# Directions:
01 -
Dust the chicken chunks with garlic powder, salt, and pepper. Coat each one lightly in flour.
02 -
Warm up 2 tablespoons of olive oil in a deep pan over medium-high heat. Cook the chicken in two rounds for about 3 minutes a side, until golden and done (165°F internally). If the oil runs low, drizzle in the last tablespoon for the second round. Put the chicken aside.
03 -
Using the same pan, melt the butter. Toss in the mushrooms and onions, cooking them for 6-8 minutes, stirring now and then, until they release their moisture and start to brown nicely.
04 -
Add minced garlic, Dijon mustard, and Worcestershire sauce to the pan. Stir and cook for around a minute until you smell the aroma.
05 -
Pour chicken broth into the pan and scrape up any browned bits stuck to the bottom. Toss the chicken back in and stir around for 2 minutes.
06 -
Mix in the sour cream and gently warm it through for a minute, but don’t let it come to a boil. Taste and add salt or pepper if it feels like it needs more flavor.
# Notes:
01 -
Don’t let the sour cream boil, or it might separate.
02 -
Chicken should hit 165°F inside for safe eating.