INGREDIENTS:

2 boneless skinless chicken breasts
(about1 lb)
1/4 cup all-purpose flour, for dredging
3 tablespoons olive oil
1tablespoon butter
8 oz cremini mushrooms, sliced
1 small yellow onion, chopped
1teaspoon dry mustard
1tablespoon Worcestershire sauce
2-3 cloves garlic, minced
1 cup chicken broth
1/2 cup sour cream
Kosher salt and freshly ground black
pepper,to taste
Egg noodles, for serving

PREPARATION:

1. Cut chicken into 1-inch pieces. Season liberally with salt and pepper,then toss in the 1/4
cup flour.
2. Add 2 tablespoons ofthe olive oilto a skillet over medium-high heat. Working in batches
if needed, cook the chicken until lightly browned on both sides, about 3 minutes per side.
Remove to a plate and set aside.
3. If needed, add remaining tablespoon of oil before browning the second batch.
4. Add butterto pan, followed by mushrooms and onions. Let cook until liquid releases and
cooks off, about 6-8 minutes.
5. Stirin mustard powder, Worcestershire sauce, and garlic. Cook 1 minute.
6. Stirin broth, scraping up any browned on bits from the bottom ofthe pan with a wooden
spoon.
7. Add the chicken back in and let simmerfor a few minutes, stirring occasionally.
8. Reduce heatto low,then stirin sour cream. Season with salt and pepper and serve over
egg noodles or mashed potatoes. Enjoy!