Description
This Chicken and Mushrooms in Creamy Dill Sauce recipe is a delicious and easy way to enjoy a flavorful and comforting meal. Tender chicken, sautéed mushrooms, and a rich, creamy dill sauce create a satisfying dish that’s perfect for any occasion.
Ingredients
Units
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- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 12 ounces white mushrooms, halved (or use cremini or your preferred variety)
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 1 cup low-sodium chicken broth
- 2 tablespoons fresh dill, chopped
- 1/2 cup sour cream
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
Instructions
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to the skillet and cook until no longer pink.
- Sauté Vegetables: Add onion and garlic to the skillet and cook until softened. Add mushrooms and continue cooking until golden brown.
- Make Sauce: Stir in white wine and chicken broth. Bring to a boil, then add dill and sour cream. Stir to combine. Add butter and stir until melted. In a small bowl, whisk flour with a few tablespoons of broth from the skillet to create a slurry.
- Thicken Sauce: Pour the flour slurry into the skillet and stir well. Simmer for 5 minutes, or until the sauce thickens. Season with salt and pepper to taste.
- Serve: Garnish with additional fresh dill, if desired. Serve over mashed potatoes, rice, pasta, or polenta.
Notes
- Chicken: Use chicken breasts, drumsticks, or another preferred cut.
- Protein: Substitute chicken with any protein or use extra mushrooms for a vegetarian option.
- Mushrooms: Use your favorite type of mushrooms.
- Storage: Refrigerate leftovers for 3-4 days or freeze for 4-6 months.
Nutrition
- Serving Size: 1 Serving
- Calories: 400kcal
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
