Ingredients
Scale
- 2 boneless skinless chicken breasts
- 3 Tablespoons olive oil
- ½ cup flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons Italian Seasoning
- 1 teaspoon garlic powder
- 3 Tablespoons butter, separated
- 1 small yellow Onion, minced
- 8 oz. white button Mushrooms, cleaned and sliced
- 3 cloves Garlic, minced
- ½ cup white wine, can sub chicken broth
- 1 cup Chicken Broth
- 1 cup Beef Broth
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Dijon mustard
- ½ tsp salt
- ¼ tsp pepper
- 3 tablespoons cornstarch + ¼ cup cold water
- ¼ cup Sour Cream
- Fresh Parsley, to garnish
Instructions
- Slice the chicken in half lengthwise to create 2 thinner pieces of equal size.
- Pat completely dry and dredge in the flour mixture.
- Sear the chicken in olive oil for 4-5 minutes per side.
- Deglaze the pan with white wine and cook until reduced by half.
- Sauté onions and mushrooms in butter.
- Add garlic, broths, mustard, Worcestershire sauce, salt, and pepper.
- Thicken the sauce with cornstarch slurry.
- Mix sour cream with a bit of the sauce, then stir into the pan.
- Return chicken to the pan and heat through.
- Garnish with parsley and serve.
Notes
- Slice chicken evenly for consistent cooking.
- Deglazing adds flavor.
- Mix sour cream with sauce first to prevent curdling.
- Adjust thickness with cornstarch as needed.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Russian-inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg