Ingredients
Ingredient Amount Notes
Chicken breasts 2, cut into 1-inch pieces Tender protein base
Garlic powder 1/2 teaspoon For seasoning
Salt & pepper To taste Adjust as needed
All-purpose flour For dredging Helps with browning
Olive oil 3 tablespoons, divided Cooking fat
Butter 1 tablespoon Adds richness
Cremini (baby bella) mushrooms 8 ounces, sliced Earthy flavor
Onion 1/2 medium, chopped Sweetness & depth
Dijon mustard 1–2 tablespoons Bright tang
Worcestershire sauce 1–2 tablespoons Savory depth
Garlic 3 cloves, minced Aromatic punch
Chicken broth 2/3 cup Sauce base
Sour cream (full-fat) 1/2 cup Creamy finish
Instructions
Cut chicken into 1-inch chunks and season with garlic powder, salt, and pepper. Lightly coat with flour and shake off any excess.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the chicken in batches until golden and cooked through, about 3 minutes per side. Set aside.
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Add the remaining olive oil and butter to the pan. Add the mushrooms and onion, sautéing for 6–8 minutes until browned and the moisture is gone.
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Stir in the Dijon, Worcestershire, and garlic, cooking for 1 minute.
Pour in the broth and scrape the bottom to release the browned bits. Add the chicken back to the skillet and cook for 2 minutes.
Remove from heat and stir in the sour cream until smooth. Taste and adjust seasoning.
Serve warm over rice, mashed potatoes, or egg noodles.
Notes & Tips
Allow the chicken, onions, and mushrooms to brown well for deeper flavor.
A small extra pat of butter with the sour cream makes it even richer.
Add peas or spinach if you want a pop of color or extra veggies.
Crispy fried shallots make an excellent finishing touch.
