Recipe Index

Ingredients

• 1.2 lb chicken thighs (4 - 5) (, boneless skinless (or breast or tenderloin, Note 1))
• 1 tsp garlic powder
• Salt and pepper
• 1 tbsp olive oil
• 1 large onion (, chopped)
• 10oz mushrooms (, sliced (not too thin))
• 3 tbsp butter
• 2 tbsp flour ((Note 2))
• 2 cups beef broth/stock (, salt reduced)
• 1 tbsp Dijon mustard
• 2/3 cup sour cream ((or yogurt))
• 8¾-10½ oz / 8 - 10 oz pasta or egg noodles of choice ((Note 3))
• Chopped parsley or chives (, for garnish (optional))

Method

1. Scatter the garlic powder, salt and pepper over both sides of the chicken thighs.
2. Heat the olive oil in a large skillet over medium heat, lay the thighs in smooth side down, press them lightly with a spatula and cook for 4 minutes until the undersides are golden.
3. Flip the thighs, press again and give them 2 more minutes, then move them to a plate.
4. Raise the heat to medium-high, melt the butter in the same skillet and cook the chopped onion for 1 minute before tipping in the sliced mushrooms.
5. Let the mushrooms colour well, scraping the browned bits off the base of the pan as they cook.
6. Stir the flour through the mushrooms for 1 minute, pour in half the beef broth while stirring, then add the rest once the first lot has blended in smoothly.
7. Whisk in the sour cream and Dijon mustard, bring the sauce to a simmer and cook over medium-low for about 3 minutes until it reaches the thickness of pouring cream, then season it.
8. Return the chicken and any juices from the plate to the pan for 1 final minute off a full boil, then spoon everything over pasta or egg noodles and finish with chopped parsley or chives.

Prep: 5 min · Cook: 15 min · Total: 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data