Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 4 to 5 Servings
You have got to give this recipe a try! Feel free to add more ingredients if you prefer. Enjoy!
1 ½ lb chopped boneless chicken thighs
salt and pepper to taste
1 (14 ml) tbsp oil
1-2 tbsp (14-28 g) unsalted butter
8 oz brown mushroom, 1/2-inch-thick slices
1 c (138g) diced yellow onion; 1/4-inch diced
1 tbsp (10g) minced garlic
2 tsp fresh thyme
1 Bay leaf
2 tbsp (20 g) all-purpose flour
2 c (360 ml) unsalted chicken broth
1 tbsp (17 g) Worcestershire sauce
1 tsp (2 g) paprika
1 tbsp (15 ml) Dijon mustard
⅓ c (120ml) sour cream
2 tsp (2g) chopped parsley
Step 1: Use paper towels to pat dry the chicken thighs.
Step 2: Remove the excess fat off the thighs, then cut them into small strips. Sprinkle salt and pepper to taste.
Step 3: Put a nonstick skillet on the stove and turn the heat to medium-high.
Step 4: Add oil and allow it to become hot.
Step 5: Add the chicken and cook each side for 4 minutes or until they turn golden brown.
Step 6: Remove from the skillet onto a clean plate.
Step 7: Add 2 tablespoons of butter and allow it to melt.
Step 8: Add garlic, onions, mushroom, bay leaf, and thyme. Stir and cook for 5 minutes or until translucent.
Step 9: Add flour. Stir and cook for a minute or until done.
Step 10: Add the chicken broth and stir until well mixed. Make sure to scrape the bottom of the pan to get the brown bits.
Step 11: Allow the mixture to boil for 5 minutes.
Step 12: Add the paprika, Worcestershire sauce, sour cream, and Dijon mustard. Stir until well mixed.
Step 13: Put the chicken back to the skillet. Simmer for 3 more minutes.
Step 14: Sprinkle chopped parsley on top.
Step 15: Serve over rice or pasta. Enjoy!
Calories: 508.13kcal (25%) | Carbohydrates: 13.41g (4%) | Protein: 33.03g (66%) | Fat: 36.2g (56%) | Saturated Fat: 11.9g (74%) | Cholesterol: 184.19mg (61%) | Sodium: 272.09mg (12%) | Potassium: 835.02mg (24%) | Fiber: 1.42g (6%) | Sugar: 3.92g (4%) | Vitamin A: 585.82IU (12%) | Vitamin C: 4.14mg (5%) | Calcium: 66.98mg (7%) | Iron: 2.26mg (13%)
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