Chicken à la Crème

Quick skillet chicken strips seared fast, then simmered with onions, mushrooms, Dijon mustard, and sour cream, thinned with milk for a silky sauce over rice or pasta.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Sear the chicken: Heat the olive oil in a skillet over high heat. Add the chicken in a single layer—work in batches so the pan is never crowded. Cook 1–2 minutes, flipping piece by piece, then move to a plate.

Step 2

Cook the onion: In the same pan, cook the minced onion until soft and translucent, about 3 minutes.

Step 3

Add the mushrooms: Add the sliced mushrooms and cook until they are soft and well reduced, about 7 minutes.

Step 4

Chicken back in, then Dijon: Return the chicken to the pan to reheat through. Add the Dijon mustard and stir to coat.

Step 5

Sour cream and finish: Lower the heat, then stir in a generous amount of sour cream. Thin with milk until the sauce is the consistency you want. Season with salt and pepper. Serve over rice or pasta.