Ingredients
2 chicken breasts cut into 1″ pieces
3 tablespoons olive oil divided
1 tablespoon butter
1/2 teaspoon garlic powder
Salt & pepper to taste
1/2 medium onion chopped
7 ounces mushrooms sliced
1 teaspoon Worcestershire sauce or more, to taste
1 teaspoon Dijon mustard or more, to taste
3 cloves garlic minced
2/3 cup chicken broth
1/2 cup sour cream
INSTRUCTIONS
Cut the chicken into 1″ pieces. Sprinkle them with garlic powder and generously with salt & pepper�
Add 2 tablespoons of the oil to a deep skillet over medium-high heat. Cook the chicken in 2 batches so the pan isn’t over-crowded and the chicken browns evenly. Once the pan is hot, add the chicken and cook it for about 3 minutes/side or until cooked through & lightly browned . The second batch tends to cook a bit faster because the pan gets hotter (you may need to turn the heat down a bit). For the second batch, I add another tablespoon of olive oil because the pan goes dry. Transfer cooked chicken to a plate. �Add the butter to the pan and let it melt, then add the mushrooms and onions. Sauté for 6-8 minutes or until their water has been released, cooks off, and the mushrooms get a nice sear.�Stir in the Dijon mustard, Worcestershire sauce, and garlic. Cook for about a minute. �Add in the broth and scrape up any brown bits from the bottom of the pan. Add the chicken back in and cook for 2 minutes, stirring occasionally.�Stir in the sour cream and let it heat through for about a minute or so Season with more salt & pepper as needed and serve immediately. I served this with green beans and everybody loved it.
