Ingredients

The following ingredients have 4 Servings
  • 2 large boneless skinless chicken breasts (cut into 1-inch pieces or thin slices)
  • 4 tablespoons butter
  • 1 tablespoon minced garlic
  • 8 ounces mushrooms (sliced)
  • 1 yellow onion (diced)
  • ½ teaspoon Italian herb seasoning (or Herbs de Provence)
  • salt and pepper (to taste)
  • 2 cups chicken broth (I used reduced sodium)
  • 6 tablespoons worcestershire sauce
  • 2 teaspoons dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon cracked black pepper
  • 1 cup sour cream (or plain greek yogurt, see note)
  • 3 tablespoons flour
  • egg noodles or mashed potatoes (or mashed potatoes, for serving)
  • chopped parsley (for garnish, optional)

Instruction

  • Melt butter in a large skillet.
  • Stir in garlic, mushrooms, italian seasoning and onions. Saute 3-4 minutes til garlic is fragrant and onions are translucent.
  • Use a slotted spoon to transfer onions and mushrooms to a bowl and cover to keep warm.
  • Add chicken pieces to the skillet and saute 4-5 minutes til chicken is cooked through.
  • Add broth worcestershire sauce, dijon mustard salt, and pepper to the skillet. Bring to a simmer.
  • Stir in mushrooms and onions.
  • Stir together sour cream and flour. Whisk into simmering sauce until thickened.
  • Taste, add salt and pepper to taste if needed. Serve over cooked egg noodles or mashed potatoes and garnish with chopped parsley if desired.