Ingredients
The following ingredients have 7 Servings
- 1 1/4 lbs boneless skinless chicken breasts (cut into 1/4” thin strips then 2” piece*)
- 3 tablespoons olive oil (divided)
- 1/2 teaspoon salt (divided)
- 1/2 teaspoon pepper (divided)
- 2 tablespoons butter
- 1 small onion (chopped)
- 4 garlic cloves (minced)
- 10 oz. baby bella/cremini mushrooms (sliced 1/4" thick)
- 1/4 cup flour
- 3 cups low sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons beef bouillon powder ((or base))
- 1 teaspoon dried parsley
- 1/2 tsp EACH paprika, ground mustard
- 1/4 tsp EACH dried oregano, dried thyme, red pepper flakes
- 2 oz. cream cheese, very soft ((full fat melts better))
- 1/2 cup sour cream ((full fat is less likely to curdle))
- 16 oz. egg noodles (for serving)
Instruction
- Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add chicken and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook just until cooked through. Remove to a plate.
- To the now empty skillet, melt 2 tablespoons butter with 2 tablespoon olive oil over medium high heat. Add onions and cook 2 minutes then add the mushrooms and cook until they turn golden, about 6 minutes.
- Add flour and garlic and cook, while stirring for 1 minute.
- Turn heat to low and slowly stir in beef broth followed by all of the seasonings and 1/4 teaspoon additional pepper.
- Bring to a boil then reduce to a gentle simmer until thickened (but not too thick), about 5 minutes.
- Reduce to low and whisk in cream cheese until melted (it will take about 5 minutes if you really want it all melted – it will still taste good if its spotty). Add sour cream and stir until combined. Add chicken back to pot and warm through, about 1 minute.
- Serve over egg noodles/pasta of choice or mashed potatoes, rice, etc. Garnish with fresh parsley if desired.
