Ingredients
Chicken:
- 600g/1.2 lb chicken thighs (4 – 5) , boneless skinless
- 1 tsp garlic powder
- Salt and pepper
- 1 tbsp olive oil
Gravy:
- 1 large onion, chopped
- 10oz mushrooms , sliced (not too thin)
- 3 tbsp butter
- 2 tbsp flour
- 2 cups/500 ml beef broth/stock , salt reduced
- 1 tbsp Dijon mustard
- 2/3 cup (150g) sour cream or yogurt
Serving:
- 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice
- Chopped parsley or chives , for garnish (optional)
Directions
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Sprinkle chicken with garlic powder, salt and pepper on both sides.
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Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
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Press down lightly with with spatula. Cook for 4 minutes until golden.
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Turn and press lightly with spatula. Cook for 2 minutes.
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Remove chicken onto a plate.
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Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
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Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
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Add flour, cook, stirring, for 1 minute.
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Add half the broth while stirring. Once incorporated, add remaining broth.
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Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats).
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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.
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Add chicken back in (including plate juices). Simmer for 1 minute, then remove from stove.
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Serve over pasta or egg noodles, sprinkled with parsley or chives if desired. Goof with side of haricot verts.