This classic dish is a creamy and flavorful meal that is perfect for a weeknight dinner. The tender chicken, sautéed mushrooms, and tangy sour cream sauce create a satisfying combination.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken thighs (cut into bite-sized pieces) | 700g (1.5 lb) |
| Mushrooms (sliced) | 300g (10 oz) |
| Yellow onion (finely chopped) | 1 |
| Garlic (minced) | 1 clove |
| Flour | 1 teaspoon |
| Sour cream | 220g (1 cup) |
| Olive oil | 3 tablespoons |
| Butter | 2 tablespoons |
| Dijon mustard | 1 teaspoon |
| Hot water or chicken stock | 250 ml (1 cup) |
| Fresh parsley (chopped) | For garnish |
| Salt and pepper | To taste |
Instructions:
-
- Prepare ingredients: Cut chicken, slice mushrooms, chop onion, and mince garlic.
- Sear chicken: Heat olive oil in a skillet. Add chicken and sear until golden brown. Remove from skillet and set aside.
-
- Sauté vegetables: Add remaining olive oil and butter to the skillet. Sauté onion until soft and translucent. Add garlic and cook for 30 seconds.
- Cook mushrooms: Add mushrooms to the skillet and cook until golden brown and moisture is released.
- Make the sauce: Sprinkle flour over mushrooms and onions. Slowly pour in hot water or chicken stock, stirring constantly. Add Dijon mustard and simmer for 2-3 minutes.
- Combine chicken and sauce: Return chicken to the skillet and stir to coat in the sauce. Simmer for 5 minutes.
- Add sour cream: Remove from heat and stir in sour cream.
- Garnish and serve: Sprinkle with parsley and serve over mashed potatoes, pasta, rice, or steamed vegetables.
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