Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, sliced into 1-inch strips
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 10 oz cremini mushrooms, thickly sliced
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 cups low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 2 tbsp all-purpose flour
  • 0.75 cup full-fat sour cream
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Season chicken strips with garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes until golden and crackling on the edges. Remove chicken from pan and set aside.
  2. In the same skillet, melt 1 tbsp butter. Add mushrooms and cook undisturbed for 6 minutes until deep brown and reduced in size. Avoid stirring too much. Stir in the diced onions and sauté for 4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant but not browned.
  3. Add the remaining 1 tbsp butter and the 2 tbsp flour. Stir constantly for 2 minutes until the flour smells slightly nutty. Slowly pour in the chicken broth while whisking to prevent lumps. Stir in the Dijon mustard and Worcestershire sauce. Whisk 3 minutes until the sauce thickens and coat a spoon.
  4. Return the chicken and any accumulated juices to the pan. Simmer for 3 minutes until the sauce is bubbly and the chicken is hot. Turn off the heat. Stir in the sour cream until smooth and glossy. Garnish with fresh parsley and serve.