Chicken and Mushrooms in Creamy Dill Sauce
Description
Make a quick but still delicious chicken dish for your loved ones. It's made in a creamy, dill sauce with onion, white mushrooms, sour cream, chicken stock/broth and lots of fresh dill. It can be on your table in 30 minutes.
Ingredients
1 T. olive oil
1 lb. chicken thighs, boneless and skinless, cut into 1 inch cubes
1 medium onion, chopped
1 t. minced garlic from about 2 cloves
12 oz. white mushrooms, cut in half
1/2 c. white wine, like Sauvignon Blanc
1 c. chicken stock/broth, low-sodium
2 T. freshly chopped dill
1/2 c. sour cream or yogurt
2 T. unsalted butter
1 T. all-purpose flour
salt and pepper, to taste
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Generously season chicken with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Add chicken; cook for about 5 minutes, until no longer pink. Add onion and garlic; cook for 2 more minutes until onion is soft. Add the mushrooms; cook for about 5-7 minutes, until mushrooms soften and are golden brown, stirring occasionally.
Stir in white wine and chicken stock/broth; bring to a boil. Add dill and sour cream; stir to combine. Add butter to skillet; stir in to melt.
In a small bowl, whisk flour with a couple of ladles of stock/broth from the skillet; pour back into the skillet; stir well; let simmer for 5 minutes. Season to taste. Garnish with additional dill, if desired.
Serve over rice, pasta, mashed potatoes or creamy polenta.
4 servings.