Ingredients:

  • 1.5 lbs chicken breast, cut into bite-sized strips
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 2 tbsp all-purpose flour
  • 1 1/2 cups chicken broth, low sodium
  • 3/4 cup full-fat sour cream, room temperature
  • 1 tbsp Worcestershire sauce
  • 1 tbsp lemon juice

Instructions:

  1. Heat olive oil and 1 tablespoon of butter over medium-high heat in a large skillet.
  2. Season chicken strips with salt and pepper. Add to the pan in a single layer and sear until golden brown on all sides; remove chicken to a plate.
  3. In the same pan, melt the remaining butter. Add diced onions and sliced mushrooms, sautéing without stirring too often until the mushrooms are a rich brown color.
  4. Stir in the minced garlic and thyme, cooking for 60 seconds until fragrant.
  5. Sprinkle all-purpose flour over the vegetables and stir for 1 minute to cook out the raw flour taste.
  6. Slowly whisk in chicken broth and Worcestershire sauce, scraping the bottom of the pan to incorporate the fond. Simmer until the sauce thickens.
  7. Turn heat to low, stir in the room-temperature sour cream and lemon juice, then fold the seared chicken back into the sauce.