Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch strips
  • 2 tbsp neutral oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 10 oz cremini mushrooms, sliced thick
  • 3 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked Hungarian paprika
  • 2 tbsp all-purpose flour
  • 1.5 cups low-sodium chicken stock
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1/2 cup full-fat sour cream, room temperature
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the 1.5 lbs of chicken strips with paper towels and season with salt and pepper. Note: Moisture is the enemy of a good sear.
  2. Heat the oil in a large skillet over medium high heat. Brown the chicken in two batches for about 3 minutes per batch until golden and slightly crisp. Remove to a plate.
  3. In the same pan, add the sliced cremini mushrooms. Cook undisturbed for 4 minutes until deep brown and fragrant.
  4. Add the 3 tbsp butter and diced onion to the mushrooms. Cook for 5 minutes until the onion is translucent and soft.
  5. Stir in the minced garlic and 1 tsp smoked paprika. Cook for 30 seconds until the aroma fills the kitchen.
  6. Sprinkle the 2 tbsp flour over the vegetables. Stir constantly for 1 minute until the flour smells nutty.
  7. Slowly whisk in the 1.5 cups chicken stock, Worcestershire, and Dijon mustard. Simmer for 3-4 minutes until the liquid thickens enough to coat a spoon.
  8. Slide the chicken and any resting juices back into the pan. Simmer for 2 minutes until the chicken is cooked through to 165°F.
  9. Remove the pan from the heat. Whisk in the 1/2 cup room temperature sour cream. Note: Adding it off heat prevents the sauce from breaking.
  10. Sprinkle with fresh parsley and serve immediately over hot egg noodles.