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.
Pepperoni Pizza Casserole
Crispy Potato Pockets: A Delicious Everyday Delight
Chocolate Cherry Dump Cake
Put a roll of paper towel in your fridge: electricity bill is halved and your family will get these amazing benefits
NO-BAKE WOOLWORTH ICEBOX CHEESECAKE
Kathy Bates’s health: The actress “went berserk” upon learning she had a “incurable” illness
Vegan lemon bar recipes
The Ultimate Guide to Growing Peppers at Home
Bacon Wrapped Shrimp Jalapeno Poppers