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Sour Cream Chicken combines creamy comfort with elegant flavors.
Sour Cream Chicken brings comfort with a touch of elegance, blending everyday ingredients into something special. The savory aroma of paprika and butter unfolds in your kitchen, hinting at what's to come. Mushrooms and shallots sizzle as they brown, providing a hint of earthiness. Tip: Allow the mushrooms to brown slightly before removing them, as this deepens their flavor.
The dish surprises with each bite—tender chicken enveloped in a creamy, tangy sauce with a rich backbone of Dijon mustard. Every mouthful is a dance of textures and tastes, thanks to the varied ingredients that share the spotlight. Scatter a touch of parsley on top for a fresh counterpoint to the creamy backdrop.
Sour Cream Chicken is perfect for sharing, whether it's a weekday dinner or a small gathering with friends. The preparation is straightforward, yet the results are delightfully rewarding. See surprise and joy on faces as they enjoy each forkful, savoring the unique harmony of simple flavors crafted into something memorable.
Ingredients
- 2 chicken breasts cut into bite-size pieces
- 1 teaspoon paprika
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoon butter divided
- 4 ounces shiitake mushrooms thinly sliced
- 1 shallot thinly sliced
- 3 cloves garlic thinly sliced
- 1 1/2 cups sour cream
- 1 teaspoon Dijon mustard
- 1 tablespoon parsley
Directions
- In a medium bowl, combine the chicken, the paprika, the smoked paprika, the salt, and the pepper.
- In a large skillet over medium-high heat, melt 1 tablespoon of the butter.
- Add the mushrooms to the skillet and cook, stirring occasionally, until they are slightly browned, about 5 minutes. Transfer the cooked mushrooms to a resting plate.
- In the same skillet, melt the remaining butter and the chicken and cook, 3-4 minutes per side.
- Add the shallot to the chicken and cook for 3 minutes.
- Add the garlic to the chicken and cook for 30 seconds.
- Add the cooked mushrooms, the sour cream, and the Dijon mustard to the chicken and cook, covered, until the chicken reaches an internal temperature of 165 degrees F and everything is heated through, about 5 minutes.
- Sprinkle the chicken with the parsley.
- Serve immediately.
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