Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon olive oil
  • 1.5 lbs chicken thighs (boneless, skinless (or breast cutlets/fillets see notes for more info))
  • 1 tablespoon butter (salted or unsalted)
  • 1 large onion (chopped)
  • 1 lb brown mushrooms (sliced)
  • 2 cloves garlic (chopped)
  • 2 tablespoons flour
  • 2 cups chicken stock
  • 1 splash Worcestershire sauce (plus more to taste)
  • 1 teaspoon dry mustard (or 2 teaspoons jarred Dijon mustard)
  • 1 teaspoon paprika
  • ⅓ cup sour cream
  • 2 tablespoons chopped parsley
  • Salt and black pepper (to taste)

Instruction

  • Season the chicken with salt and pepper.
  • Heat the oil nonstick large skillet over medium-high heat. Add chicken in single layer. Cook, without undisturbed, until browned on bottom, about 4 minutes. Flip and continue to cook until chicken is cooked through, about 4 minutes more. Transfer chicken to a large plate to rest.
  • Melt remaining the butter in same skillet over medium-high heat. Add the onion and saute until translucent.
  • Add the sliced mushrooms and saute until cooked through until any liquid has evaporated and the mushrooms begin to brown (about 7 to 9 minutes), be sure to scrape the bottom of fry pan to get all the brown bits that may be stuck to the pan.
  • Stir in flour and garlic and cook until fragrant, about 30 seconds.
  • Stir in stock Worcestershire sauce, paprika, mustard powder, salt, and pepper, scraping up any browned bits on the bottom of the pan. Bring to a boil and allow to thicken.
  • Lower heat, stir in the sour cream and parsley. Return chicken to the pan with any accumulated juices and cook until warmed through. Taste for seasoning and add more salt as needed.
  • Serve over egg noodles, rice, zucchini noodles, or cauliflower rice for low carb options.