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• 600 g chicken thighs, boneless skinless
• 1 tsp garlic powder
• to taste Salt and pepper
• 1 tbsp olive oil
• 1 large onion, chopped
• 300 g mushrooms, sliced
• 40 g butter
• 2 tbsp flour
• 2 cups beef broth/stock, salt reduced
• 1 tbsp Dijon mustard
• 2/3 cup sour cream (or yogurt)
• 250 – 300 g pasta or egg noodles
• optional parsley or chives, for garnish

Instructions

1. 1

   Sprinkle chicken with garlic powder, salt and pepper on both sides.

2. 2

   Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.

3. 3

   Press down lightly with spatula. Cook for 4 minutes until golden.

4. 4

   Turn and press lightly with spatula. Cook for 2 minutes.

5. 5

   Remove chicken onto a plate.

6. 6

   Turn heat up to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.

7. 7

   Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off.

8. 8

   Add flour, cook, stirring, for 1 minute.

9. 9

   Add half the broth while stirring. Once incorporated, add remaining broth.

10. 10

    Stir, then add sour cream and mustard. Stir until incorporated.

11. 11

    Bring to simmer, then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 minutes), adjust salt and pepper to taste.

12. 12

    Add chicken back in (including plate juices). Simmer for 1 minute, then remove from stove.

13. 13

    Serve over pasta or egg noodles, sprinkled with parsley or chives if desired.