Skillet Chicken Stroganoff

Steps

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1. 1
   Heat olive oil in a large skillet. Toss the sliced chicken pieces with flour to coat evenly.
   ▶ ≈0:19
2. 2
   Once the oil is hot, add the chicken in batches to avoid crowding. Let it sit briefly so the flour adheres, then sear until golden and crispy. Remove to a plate.
   ▶ ≈1:14
3. 3
   In the same skillet with a little oil remaining, add the butter. Add the minced onion and thickly sliced mushrooms, season with salt and pepper. Cook for 5 to 10 minutes until the mushrooms release their liquid and turn golden.
   ▶ ≈2:03
4. 4
   Add the minced garlic and cook for about 30 seconds to remove the raw garlic flavor.
   ▶ ≈3:30
5. 5
   Pour in the chicken stock and let it reduce slightly. Prepare the chopped fresh parsley, Dijon mustard, and sour cream.
   ▶ ≈4:13
6. 6
   Once the sauce has reduced slightly, stir in the sour cream and Dijon mustard until well combined.
   ▶ ≈5:02
7. 7
   Return the seared chicken and any juices to the skillet. Add most of the fresh parsley and stir to combine. Simmer for 2 to 3 minutes until the chicken is heated through and flavors meld together.
   ▶ ≈5:29
8. 8
   Cook for another minute until fully combined. Remove from heat and serve, preferably with buttered egg noodles to soak up the luscious sauce.
   ▶ ≈6:17