Sort ingredients
vogette
QR Code
Listen
Pdf
Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt, pepper, and paprika, and cook for 6–8 minutes until browned and cooked through. Transfer to a plate and set aside.
In the same skillet, melt the butter. Add chopped onion and sauté for 2–3 minutes until softened.
Add mushrooms and cook for 5–6 minutes, until they release moisture and begin to brown. Add garlic and cook for another 30 seconds.
Sprinkle the flour over the mushroom mixture and stir for 1 minute to cook off the raw flour taste.
Gradually pour in the chicken broth, stirring constantly, then add Worcestershire sauce. Simmer for 3–4 minutes until the sauce thickens slightly.
Reduce heat to low. Stir in the sour cream until smooth and creamy.
Return the cooked chicken to the skillet. Stir and simmer for 3–4 more minutes to heat through.
Taste and adjust seasoning if needed.
Serve hot over buttered egg noodles or mashed potatoes. Garnish with chopped parsley if desired.