Ingredients
Equipment
Method
Cooking Steps
- Slice chicken into thin strips and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear chicken until golden brown. Remove and set aside.
- In the same skillet, melt butter and sauté chopped onions and sliced mushrooms until browned.
- Add minced garlic and cook for an additional minute.
- Sprinkle flour over the mushroom mixture and stir well.
- Gradually pour in chicken broth, stirring to avoid lumps. Bring to a simmer.
- Lower heat and mix in sour cream and Dijon mustard until smooth.
- Return the chicken to the skillet and simmer until heated through.
- Taste and adjust seasoning with salt and pepper.
- Garnish with chopped parsley and serve hot over noodles, rice, or mashed potatoes.
Nutrition
Notes
Feel free to customize your dish by swapping chicken for turkey or using different vegetables. Store leftovers in an airtight container for up to three days and reheat gently with a splash of chicken broth.