Ingredients
Method
Cooking Instructions
- In a large skillet, melt the butter over medium heat.
- Add the chopped onions and minced garlic, sautéing them until they're softened and fragrant, about 3-4 minutes.
- Toss in the sliced chicken, cooking until it's browned on all sides, roughly 5-7 minutes.
- Stir in the mushrooms, letting them release their juices and become tender, which should take about 4-5 minutes.
- Sprinkle the flour over your chicken and mushroom mixture, stirring well to ensure it's nicely coated.
- Gradually pour in the chicken broth while stirring continuously. Cook for another 3-5 minutes until the sauce thickens.
- Lower the heat and gently stir in the sour cream until it's well combined and creamy.
- Season with salt and pepper to taste.
- Serve this mixture over freshly cooked egg noodles or rice.
Nutrition
Notes
You can swap chicken for turkey or make it meatless with more mushrooms. For a healthy twist, try low-fat sour cream or cashew cream for dairy-free options. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.