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Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
4
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Ingredients
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1 1/4 pounds skinless boneless chicken thighs, cut into bite-sized pieces
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1/2 teaspoon salt, divided
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1/2 teaspoon freshly ground black pepper, divided
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3 tablespoons all purpose flour, divided
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1 tablespoon vegetable oil, plus more as needed
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1 tablespoon butter
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8 ounces cremini mushrooms, sliced
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1/2 cup chopped onion
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2 cloves garlic, minced
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1 cup reduced sodium chicken broth
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1 tablespoon Worcestershire sauce
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2 teaspoons Dijon mustard
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1/2 cup sour cream
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2 cup hot cooked rice, or as needed
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paprika to taste
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chopped fresh chives
Directions
Gather all ingredients.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchel
Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle 2 tablespoons of the flour over chicken and toss to coat.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchel
Heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add half of the chicken and brown on each side, 3 minutes. Transfer chicken to a plate. Repeat with remaining chicken, adding up to 1 tablespoon additional oil, if needed.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchel
Melt butter in the skillet. Add mushrooms and onion and cook until mushrooms release liquid and liquid cooks away, 6 to 8 minutes. Add garlic to skillet. Cook until fragrant, about 1 minute. Sprinkle with remaining 1 tablespoon flour. Cook and stir 1 minute.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchel
Add broth, Worcestershire sauce, mustard, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to skillet. Bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchel
Add sour cream to a small bowl. Gradually whisk about 1/2 cup of the hot broth mixture into the sour cream. Add the sour cream mixture back to the skillet. Return to a boil.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchel
Return chicken to the skillet. Simmer until heated through and sauce thickens slightly, 2 to 3 minutes.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchel
Serve with rice. Sprinkle with paprika and chives.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchel
I Made It
Nutrition Facts (per serving)
506
Calories
23g
Fat
35g
Carbs
41g
Protein
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Nutrition Facts
Servings Per Recipe
4
Calories
506
% Daily Value *
Total Fat
23g
30%
Saturated Fat
9g
43%
Cholesterol
198mg
66%
Sodium
801mg
35%
Total Carbohydrate
35g
13%
Dietary Fiber
1g
5%
Total Sugars
4g
Protein
41g
81%
Vitamin C
3mg
4%
Calcium
85mg
7%
Iron
3mg
19%
Potassium
855mg
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
