Ingredients

• 1 lbs B/S chicken thighs, cut into strips
• 8 oz mushrooms, sliced (cremini or chestnut work great)
• 1/2 yellow onion, chopped
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tbsp all-purpose flour
• 1 cup chicken broth
• 1/2 C heavy cream (or sour cream for tang)
• 1/2 C Sour Cream
• 1 tsp Hungarian paprika
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• kosher salt & black pepper, to taste
• Fresh parsley, chopped for garnish
• egg noodles or rice, for serving

Directions

• Heat olive oil in a large skillet over medium-high heat. Add chicken strips, season with salt and pepper, and cook until golden brown (about 7–8 minutes). Remove and set aside.
• In the same skillet, melt butter. Add onion and garlic; cook for 2–3 minutes until fragrant. Add mushrooms and sauté until tender and lightly browned (4–5 minutes).
• Sprinkle flour over the vegetables and stir well. Cook for 1–2 minutes to remove raw flour taste. Gradually pour in chicken broth, stirring constantly. Simmer for 3–4 minutes until thickened.
• Stir in heavy cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper. Bring to a gentle simmer.
• Return chicken to the skillet and simmer for 5 minutes so the sauce coats everything. Serve hot over egg noodles or rice. Garnish with fresh parsley.

Notes

• Try using smoked paprika for a deeper flavor, or add a splash of white wine while deglazing for a gourmet twist. Serve over egg noodles, mashed potatoes, or rice.

Photos