Skinless chicken breasts smothered in a full-flavoured stroganoff sauce for an easy weeknight dinner! Simply yummy!

Ingredients

Chicken:

• 600g chicken, boneless skinless breast
• 1 tsp garlic powder
• Salt and pepper
• 1 tbsp olive oil

Gravy:

• 1 large onion, chopped
• 300 g mushrooms, sliced
• 3 tbsp butter
• 2 tbsp flour
• 2 cups beef broth/stock
• 1 tbsp Dijon mustard
• 2/3 cup sour cream

Instructions

• Sprinkle chicken with garlic powder, salt and pepper on both sides.
• Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
• Press down lightly with spatula. Cook for 4 minutes until golden. Turn and press lightly with spatula. Cook for 2 minutes. Remove chicken onto a plate.
• Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
• Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
• Add flour, cook, stirring, for 1 minute. Add half the broth while stirring. Once incorporated, add remaining broth.
• Stir, then add sour cream and mustard. Stir until incorporated.
• 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.
• Add chicken back in (including plate juices). Simmer for 1 minute, then remove from stove.
• Serve over pasta or egg noodles, sprinkled with parsley or chives if desired.