Ingredients

• 1.25 pounds skinless boneless chicken thighs , cut into bite-sized pieces
• 0.5 teaspoons salt , divided
• 0.5 teaspoons ground black pepper , divided
• 3 tablespoons all purpose flour , divided
• tablespoon vegetable oil , plus more as needed
• 1 tablespoon butter
• 8 ounces cremini mushrooms , sliced
• 0.5 cups onion
• 2 cloves garlic , minced
• 1 cup reduced sodium chicken broth
• 1 tablespoon orcestershire sauce
• 2 teaspoons ijon mustard
• 0.5 cups sour cream
• cup cooked rice , or as needed
• paprika to taste
• chopped chives

Instructions

1. 1 Gather all ingredients.
2. 2 Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle 2 tablespoons of the flour over chicken and toss to coat.
3. 3 Heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add half of the chicken and brown on each side, 3 minutes. Transfer chicken to a plate. Repeat with remaining chicken, adding up to 1 tablespoon additional oil, if needed.
4. 4 Melt butter in the skillet. Add mushrooms and onion and cook until mushrooms release liquid and liquid cooks away, 6 to 8 minutes. Add garlic to skillet. Cook until fragrant, about 1 minute. Sprinkle with remaining 1 tablespoon flour. Cook and stir 1 minute.
5. 5 Add broth, Worcestershire sauce, mustard, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to skillet. Bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon.
6. 6 Add sour cream to a small bowl. Gradually whisk about 1/2 cup of the hot broth mixture into the sour cream. Add the sour cream mixture back to the skillet. Return to a boil.
7. 7 Return chicken to the skillet. Simmer until heated through and sauce thickens slightly, 2 to 3 minutes.
8. 8 Serve with rice. Sprinkle with paprika and chives.

Nutrition per serving