Ultimate Chicken
Natalie Wall
Natalie Wall

Ultimate Chicken

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  • 2 tbsp olive oil - divided
  • 1 lb chicken breasts - cut into 1/2 inch chunks
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 2 cup mushrooms - sliced
  • 1 shallot - minced
  • 1/2 yellow onion - chopped
  • 2 large cloves garlic - minced
  • 2 tbsp white wine
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 2 1/2 cup chicken stock
  • 1 1/2 tbsp worcestershire sauce
  • 1/2 tsp fresh thyme leaves - coarsely chopped
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp paprika
  • 2/3 cup sour cream - room temperature


    Set a large non-stick skillet over medium heat. When hot, add the olive oil.
    Meanwhile, place the cut chicken into a bowl. Season with garlic powder, onion powder, salt, pepper, paprika, and cayenne; toss to combine.
    Place the chicken in the hot pan and brown, about 2-5 minutes on each side.
    Add the mushrooms and cook until brown, about 4 minutes. Add the shallot, onion and garlic and stir occasionally until they are soft and translucent.
    Pour in the wine and cook for 1 minute, then add the butter and flour. Whisk continuously taking care not to burn. SLOWLY add the chicken stock, whisking to create a smooth sauce. Add the worcestershire, thyme, salt, pepper, and paprika. Bring to a simmer, reduce heat and allow the sauce to thicken, about 5-8 minutes. Gradually whisk in the sour cream.
    Remove from the heat and serve over cooked rice. Garnish with additional thyme or sour cream, if desired.


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