Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs, cut into strips
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 oz sliced mushrooms
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Season chicken with salt and pepper.
- In a large skillet, heat olive oil over medium heat. Brown chicken until cooked through, then set aside.
- In the same skillet, sauté onions, garlic, and mushrooms until tender.
- Sprinkle flour over vegetables and cook for 1 minute, stirring constantly.
- Gradually add chicken broth, bringing to a simmer until thickened.
- Stir in sour cream and Dijon mustard, then add chicken back into the sauce.
- Transfer everything to a baking dish, bake uncovered for 20-25 minutes until bubbly and golden.
- Garnish with chopped parsley before serving.
Notes
- Feel free to add peas or sautéed spinach for extra vegetables.
- Serve over egg noodles, rice, or mashed potatoes for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 125 mg