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2 chicken breasts cut into 1" pieces

3 tbsp olive oil divided

1 tbsp butter

1/2 tsp garlic powder

1/2 tsp onion powder

Salt & pepper to taste


1 small onion, chopped

1 cup mushrooms, sliced

1 tbsp Worcestershire

1 tbsp Dijon mustard

2 cloves garlic, finely diced

3/4 cup chicken broth

1/2 cup sour cream

  • In a large bowl mix garlic powder and salt & pepper and chicken pieces, coat each piece in flour.

  • In a skillet add 2 tablespoons of oil heat over medium-high heat. Cook the chicken for about 3 minutes on each side or until golden brown. Transfer cooked chicken to a plate and set to the side.

  • Lower the heat to medium and add butter to the pan. Once melted add the mushrooms and onions. Sauté for until onions are soft and mushrooms are golden brown.

  • In a small bowl mix the mustard, Worcestershire, and garlic. Add to skillet and cook mushrooms and onions for one- two minutes.

  • Slowly add in the broth. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. Put the chicken back into the skillet and cook for 2-3 more minutes, stirring occasionally.

  • Lower heat to medium low and add the sour cream. Only cook long enough for it to be thoroughly blended into stroganoff.

  • Serve with egg noodles, rice or mashed potatoes!

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