Creamy Chicken with Mushrooms and Dijon Sauce

• total time: 14 minutes

Ingredients

2 chicken breasts

1/2 teaspoon garlic powder

Salt & Pepper

Flour (for dredging)

3 tablespoons olive oil (divided)

1 tablespoon butter

8 ounces cremini mushrooms, sliced

1/2 medium onion, chopped

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

3 cloves garlic, minced

2/3 cup chicken broth

1/2 cup sour cream

Directions

Cut the chicken breasts into 1-inch pieces. Season with garlic powder, salt, and pepper. Lightly dredge each piece in flour until evenly coated.

Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Add the chicken in batches and cook for about 3 minutes per side, flipping once, until the chicken is cooked through (165°F) and lightly browned. Remove the chicken from the skillet and set aside. Add another tablespoon of olive oil for the second batch if needed.

In the same skillet, melt the butter, then add the sliced mushrooms and chopped onions. Sauté for 6-8 minutes until the mushrooms release their moisture and begin to brown.

Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for another minute to release the flavors.

Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Add the cooked chicken back into the skillet and let it cook for about 2 minutes, stirring occasionally.

Stir in the sour cream, heating it through gently for about a minute. Taste and adjust seasoning if necessary.

Serve with your favorite sides, such as mashed potatoes, rice, or pasta.