This is one of our family favourites. It can be served on rice, pasta or mash. As per normal use this as a guide. I don’t cook with salt, but if you want you can add it in. Add more garlic or mustard to suit.
Prep: 15 minutes
Cook: 20 minutes
- 4 or 5 chicken boneless, skinless thighs
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 large onion, chopped
- 300g / 10oz mushrooms, large slices
- 40g / 3 tbsp butter
- 2 tbsp flour
- 2 cups beef broth/stock, salt reduced
- 1 tbsp dijon mustard
- 2/3 cup (150g) sour cream
- Sprinkle chicken with garlic powder on both sides.
- Heat oil in a large skillet over medium heat. Place diced chicken in fry pan.
- Press chicken down lightly with a spatula. Cook for 4 minutes until golden.
- Cook for a further 2 minutes.
- Remove chicken onto a plate.
- Turn heat down to medium high. Add butter to the skillet and melt. Then add onions, cookig for 1 minute before adding the mushrooms.
- Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!)
- Add flour, cook, stirring, for 1 minute.
- Add half the broth while stirring. Once incorporated, add remaining broth.
- Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats).
- Bring the mix to simmer, then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 minutes), add salt and pepper to taste.
- Add chicken back in (including plate juices). Simmer for 1 minute, then remove from stove.
- Serve on your choice of rice, pasta, or mash.