Ingredients
- 1 lb boneless chicken (breast or thighs)
- 8 oz button mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 medium onion (diced)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup low-sodium chicken broth
- 1 cup sour cream
- Fresh herbs (parsley or thyme, for garnish)
- Salt and pepper (to taste)
Instructions
- Sauté the aromatics: In a large skillet, melt butter over medium heat. Add diced onion and garlic, stirring until fragrant—about 3-4 minutes.
- Brown the chicken: Add bite-sized pieces of chicken to the skillet and cook until golden brown on all sides (approximately 6-8 minutes).
- Add the mushrooms: Toss in sliced mushrooms and cook for 5-6 minutes until tender.
- Create the sauce: Sprinkle flour over the chicken and mushrooms, stirring to combine. Slowly pour in chicken broth, mixing thoroughly and simmer for about 5 minutes until thickened.
- Add the finishers: Lower the heat and stir in sour cream, seasoning with salt, pepper, and fresh herbs to taste. Simmer for a few extra minutes.
- Serve: Serve over egg noodles, rice, or mashed potatoes, garnished with fresh parsley.
Notes
For a lighter version, substitute turkey for chicken and Greek yogurt for sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Paleo