Ingredients:

  • 2 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 lb cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth, low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 3/4 cup full-fat sour cream, room temperature
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp smoked paprika
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Add chicken cubes in a single layer and sear until mahogany-colored and golden on all sides (about 3-5 minutes). Remove chicken and set aside on a plate.
  2. In the same pan, melt the butter. Add the sliced mushrooms and sauté until they release their moisture and turn a deep golden brown.
  3. Stir in the diced onion and cook until translucent, then add the minced garlic and smoked paprika. Stir for 60 seconds until fragrant.
  4. Sprinkle the flour over the vegetables and whisk for 1-2 minutes to cook out the raw flour taste.
  5. Gradually pour in the chicken broth while whisking constantly to scrape up the brown bits (fond) from the bottom of the pan.
  6. Stir in the Worcestershire sauce and Dijon mustard. Season with salt and black pepper.
  7. Return the seared chicken and any accumulated juices to the pan. Simmer for a few minutes until the chicken is cooked through and the sauce has thickened.
  8. Remove the pan from the heat. Stir in the room-temperature sour cream and lemon juice until the sauce is velvety and smooth. This prevents the sauce from breaking.
  9. Stir in the fresh parsley and serve immediately over noodles or rice.