Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1/2-inch strips
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 10 oz cremini mushrooms, sliced
  • 3 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1.5 cups low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 3/4 cup full-fat sour cream, room temperature
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Season chicken strips with garlic powder, paprika, salt, and pepper. Heat oil in a large heavy skillet over medium-high heat. Sear chicken in a single layer for 3 minutes until golden-brown. Remove to a plate.
  2. In the same skillet, add mushrooms and cook for 5 minutes until they release their moisture and turn dark brown.
  3. Stir in butter and onions and cook for 3 minutes until the onion is translucent and fragrant.
  4. Stir in garlic for 30 seconds, then sprinkle the flour over the vegetables. Stir constantly for 1 minute until the flour smell disappears.
  5. Slowly whisk in chicken broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer and thicken for 3 to 5 minutes until it thickens enough to coat the back of a spoon.
  6. Return chicken and juices to the pan; turn the heat to low and stir in the room temperature sour cream.
  7. Garnish with parsley and serve immediately.