Ingredients

• 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1 inch pieces
• Salt and black pepper, to taste
• 3 tablespoons all purpose flour, divided
• 2 tablespoons olive oil or butter
• 8 oz mushrooms (white or cremini), sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• ¼ cup white wine (optional)
• ½ teaspoon dried thyme (or 1 teaspoon fresh)
• ¾ cup sour cream
• Fresh parsley, chopped, for garnish
• Egg noodles, rice, or mashed potatoes, for serving

Instructions

1. Season chicken with salt and pepper. Toss lightly in 1 tablespoon flour, if desired.
2. Heat oil in a large skillet over medium high heat. Sear chicken in batches, about 3 minutes per side, until golden and cooked through. Remove to a plate.
3. Add mushrooms to the skillet in a single layer; let sit 3–4 minutes before stirring. Add onion and garlic; cook until softened, 2–3 minutes.
4. Sprinkle remaining flour over the vegetables and stir; cook 1 minute. Slowly whisk in chicken broth and wine, if using, until smooth. Simmer a few minutes until slightly thickened.
5. Return chicken and any juices to the skillet. Simmer 2–3 minutes to heat through.
6. Reduce heat to low. Stir in sour cream until fully incorporated; do not let the sauce boil.
7. Season to taste, garnish with parsley, and serve over egg noodles, rice, or mashed potatoes.

Notes

• Sear in batches to avoid overcrowding the pan, which prevents proper browning.
• Always add sour cream off the heat or on low heat to prevent the sauce from breaking.
• Substitute cornstarch for flour (half the amount) for a gluten free version.

Storage

Nutrition Estimate (per serving, approximate)