Directions
- 1Heat olive oil in a large skillet over medium-high heat.
- 2Add the chicken pieces, season with salt, pepper, and paprika, and cook for 6–8 minutes until browned and cooked through.
- 3Transfer to a plate and set aside.
- 4In the same skillet, melt the butter.
- 5Add chopped onion and sauté for 2–3 minutes until softened.
- 6Add mushrooms and cook for 5–6 minutes, until they release moisture and begin to brown.
- 7Add garlic and cook for another 30 seconds.
- 8Sprinkle the flour over the mushroom mixture and stir for 1 minute to cook off the raw flour taste.
- 9Gradually pour in the chicken broth, stirring constantly, then add Worcestershire sauce.
- 10Simmer for 3–4 minutes until the sauce thickens slightly.
- 11Reduce heat to low.
- 12Stir in the sour cream until smooth and creamy.
- 13Return the cooked chicken to the skillet.
- 14Stir and simmer for 3–4 more minutes to heat through.
- 15Taste and adjust seasoning if needed.
- 16Serve hot over buttered egg noodles or mashed potatoes.
- 17Garnish with chopped parsley if desired.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 oz fresh mushrooms, sliced (white or cremini)
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream (room temperature)
- 12 oz egg noodles, cooked and buttered (or mashed potatoes for serving)
- chopped parsley for garnish
Equipment
large skillet
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