Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch strips
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp extra virgin olive oil
  • 10 oz cremini mushrooms, thickly sliced
  • 2 tbsp unsalted butter
  • 1 large shallot, finely minced
  • 3 cloves garlic, minced
  • 1.5 cups low-sodium chicken stock
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 2 tbsp all-purpose flour
  • 0.75 cup full-fat sour cream, room temperature
  • 1 tbsp fresh parsley or chives, for garnish

Instructions:

  1. Season the 1.5 lbs chicken strips with garlic powder, smoked paprika, salt, and pepper. Note: Coating the meat directly ensures the spices bloom in the oil.
  2. Heat 2 tbsp olive oil in your skillet over medium high heat until it shimmers and wisps of smoke appear.
  3. Add chicken in a single layer. Sear for 3 minutes per side until deep golden and slightly crispy. Remove chicken from the pan and set aside.
  4. Add 2 tbsp butter to the same pan. Toss in the 10 oz sliced mushrooms.
  5. Cook mushrooms for 5 minutes without stirring too much until they shrink and turn mahogany brown.
  6. Stir in the minced shallot and 3 cloves garlic. Sauté for 2 minutes until the shallots are translucent and fragrant.
  7. Sprinkle 2 tbsp flour over the mushrooms. Stir constantly for 1 minute until the raw flour smell disappears.
  8. Gradually pour in 1.5 cups chicken stock, whisking as you go to avoid lumps. Add 1 tbsp Dijon and 1 tbsp Worcestershire sauce.
  9. Simmer for 3 minutes until the liquid thickens into a glossy gravy.
  10. Reduce heat to low. Stir in the 0.75 cup sour cream and return the chicken to the pan. Heat for 1 minute until the sauce is velvety and chicken is warmed through. Garnish with parsley.