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Ingredients:
2 boneless skinless chicken breasts (about 1 lb)
1/4 cup all-purpose flour, for dredging
3 tablespoons olive oil
1 tablespoon butter
8 oz cremini mushrooms, sliced
1 small yellow onion, chopped
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
2-3 cloves garlic, minced
1 cup chicken broth
1/2 cup sour cream
Kosher salt and freshly ground black pepper, to taste
Egg noodles, for serving
Directions:
Cut chicken into 1-inch pieces. Season liberally with salt and pepper, then toss in the 1/4 cup flour.
Add 2 tablespoons of the olive oil to a skillet over medium-high heat. Working in batches if needed, cook the chicken until lightly browned on both sides, about 3 minutes per side. Remove to a plate and set aside.
If needed, add remaining tablespoon of oil before browning the second batch.
Add butter to pan, followed by mushrooms and onions. Let cook until liquid releases and cooks off, about 6-8 minutes.
Stir in mustard powder, Worcestershire sauce, and garlic. Cook 1 minute.
Stir in broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Add the chicken back in and let simmer for a few minutes, stirring occasionally.
Reduce heat to low, then stir in sour cream. Season with salt and pepper and serve over egg noodles or mashed potatoes. Enjoy!
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Kcal: 320 kcal per serving | Servings: 4
