600g deboned chicken thighs (approx. 4-5)
1 tsp garlic powder
1 tbsp olive oil
1 large onion, chopped
300g sliced mushrooms (not too thin)
2 tbsp flour
2 cups beef stock
1 tbsp Dijon mustard
150g sour cream (or greek yogurt)
Salt and pepper
Sprinkle chicken with garlic powder, salt and pepper on both sides.
Heat oil in a large skillet over medium heat. Cook for 5-7m until golden both sides and set aside.
Turn heat down to medium high. Melt butter, melt, add onions, cook for 1m, then add mushrooms. Cook until golden, and scrape the bottom of the pan.
Add flour and cook for 1m, stirring frequently. Continuing to stir, add half the broth. Once incorporated, add the 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.
You may need to cook the chicken for slightly longer during the second stage depending on the level of initial browning.