Instructions
Cut the chicken into 1-inch pieces and season with garlic powder, salt and pepper. Dredge in flour, shaking off excess.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken in two batches until browned and cooked through, about 3 minutes per side. Transfer to a plate.
Add the remaining 1 tablespoon olive oil and butter to the skillet. Add the mushrooms and onions. Sauté for 6-8 minutes until browned and any liquid has evaporated.
Stir in the Dijon, Worcestershire, and garlic. Cook for 1 minute.
Pour in the chicken broth and scrape up any browned bits. Return the chicken to the skillet and cook for 2 minutes.
Remove from heat and stir in the sour cream until combined. Season with salt and pepper.
Serve immediately over egg noodles, mashed potatoes or rice.
Notes
For maximum flavor, brown the chicken, mushrooms and onions well.
Add a pat of butter with the sour cream for extra richness.
Stir in spinach or peas for added nutrition and color.
Garnish with crispy fried shallots for a fun crunch.
Cold Maria cookie cake
Cajun Chicken and Sausage Gumbo
No oven, no flour, quick dessert in 10 minutes! incredibly delicious
PINEAPPLE DREAM RECIPE
SWEET ALABAMA PECANBREAD
Treat yourself to the delight of a homemade cake: a simple recipe for pure happiness
Cockroaches in pipes: 6 tips to get rid of them
How To Keep Head Lice Away From Children (And Adults!)
ABC Inks $400 Million Deal with Tucker Carlson for Late-Night Show, Replacing Jimmy Kimmel – SATIRE
