Ingredients
Scale
- 1 pound of boneless, skinless chicken breasts, cut into strips
- 2 tablespoons of olive oil
- 1 medium onion, chopped
- 2 cups of mushrooms, sliced (button or cremini work well)
- 2 cloves of garlic, minced
- 1 cup of chicken broth
- 1 cup of sour cream
- 1 tablespoon of Dijon mustard
- 1 teaspoon of paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a skillet over medium heat and sauté chicken until golden brown (5-7 minutes).
- Add onions and mushrooms, sauté until onions are translucent (about 5 minutes).
- Stir in garlic, cook for 1 minute, then add chicken broth and simmer for 5 minutes.
- Reduce heat, stir in sour cream, Dijon mustard, paprika, salt, and pepper until creamy.
- Serve over egg noodles, rice, or mashed potatoes, garnished with parsley.
Notes
- For extra flavor, consider adding a splash of white wine when sautéing the vegetables.
- This dish pairs well with a side of steamed vegetables or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg