Ingredients

The following ingredients have 4 Servings
  • 1 tbsp Olive oil
  • 1 lb Chicken breast (cut into 1” pieces)
  • Salt and pepper (to taste)
  • 1/2 lb Cremini mushrooms (thinly sliced)
  • 1 cup White onions (diced)
  • 1 tbsp Garlic (minced)
  • ½ cup White wine
  • 1 1/2 cup Chicken broth
  • 1 tbsp Dijon mustard
  • 1 tbsp Cornstarch
  • 1/2 cup Sour cream
  • Fresh parsley for garnishing (chopped)

Instruction

  • In a large skillet, heat olive oil over medium-high heat.
  • Season chicken with salt and pepper. Sear the chicken for 2-3 minutes per side, until golden and set aside. You may need to cook the chicken in shifts to avoid overcrowding the pan, this will help it to brown quickly.
  • Add mushrooms and sauté for about 5 minutes. For best sear, sauté the mushrooms brown in 2-3 batches to avoid over crowding. Set aside.
  • If necessary, add a little bit of extra olive oil and then add onions and sauté for 2-3 mins. Add garlic and cook for 30 seconds.
  • Return mushrooms to the skillet and add wine and broth and Dijon mustard. Mix everything very well and simmer 5 mins.
  • Make the cornstarch slurry by adding 1 tablespoon of cornstarch to 2 tablespoons of cool water in a small bowl. Then, whisk together really well. Pour the cornstarch slurry in the skillet and simmer until thickened.
  • Return chicken to the skillet and mix well. Season again with salt and pepper to taste. Turn heat off and thoroughly mix in the sour cream.
  • Serve over egg noodles and garnish with chopped fresh parsley.