Ingredients
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil divided
- 1 medium onion chopped
- 8 ounces mushrooms sliced
- 3 cloves garlic minced
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 cup low-sodium chicken broth
- 1/2 cup low-fat sour cream or plain Greek yogurt
- Chopped fresh parsley for garnish optional
Instructions
- Season the chicken pieces with salt and pepper. Toss them in flour to coat them evenly and shake off the excess.
- In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sliced mushrooms. Cook for 5-7 minutes until the vegetables are tender.
- Add the minced garlic and paprika to the skillet. Cook for 1 minute, stirring often.
- Stir in the Worcestershire sauce, Dijon mustard, and chicken broth. Scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
- Return the cooked chicken to the skillet. Simmer for 5 minutes to blend the flavors.
- Reduce the heat to low. Stir in the sour cream or Greek yogurt until well mixed. Do not let the sauce boil as this can curdle the cream or yogurt.
- Garnish with chopped fresh parsley if desired. Serve warm over whole wheat noodles, brown rice or cauliflower rice.
