Chicken and Mushrooms in Creamy Dill Sauce

• Meat

  • 1 lb Chicken thighs, boneless and skinless

• Produce

  • 2 tbsp Dill, Fresh
  • 1 tsp Garlic
  • 12 oz Mushrooms, white
  • 1 Onion, medium

• Canned Goods

  • 1 cup Chicken broth, low-sodium

• Baking & Spices

  • 1 tbsp All-purpose flour

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Sour cream

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on jocooks.com

Description

Directions

• In a large skillet, heat the olive oil over medium-high heat. Generously season with salt and pepper. Add the chicken thighs and cook for about 5 minutes, until no longer pink.
• Add the onion and garlic and cook for 2 more minutes until the onion is soft. Add the mushrooms and continue cooking for about 5 to 7 minutes until the mushrooms soften and are golden brown, stirring occasionally.
• Stir in the white wine and chicken broth. Bring to a boil. Add the the dill and sour cream and stir to combine. Add the butter to skillet and stir it in to melt. In a small bowl whisk the flour with a couple ladles of the broth from the skillet. Pour this mixture back into the skillet, stir well and let it simmer for another 5 minutes minutes. Taste for seasoning and adjust with salt and pepper as needed.
• Garnish with additional dill if preferred. Serve over cooked rice, pasta, mashed potatoes or creamy polenta.

Nutrition