CHICKEN

• Using a sharp knife, cut each chicken breast in half horizontally. Season each chicken piece all over with onion powder, garlic powder, paprika, ground black pepper and salt.
• Put the flour into a shallow dish, dredge each chicken breast in it. Keep aside.
• In a large skillet/ non-stick pan heat vegetable oil over medium-high heat, then sear chicken until golden brown and almost cooked through, about 8 minutes ( 4 minutes per side). Transfer to a plate and cover with aluminium foil.
• STROGANOFF GRAVY/SAUCE
• In the same skillet/ pan melt butter, add the chopped onion and saute until transparent. Then, add the garlic and cook just until fragrant, about 20-30 seconds. Add the sliced brown mushrooms and cook over medium high heat until golden. It usually takes 4-5 minutes.
• Stir in Dijon mustard and paprika and mix well.
• Add in flour and cook about 50-60 second, then pour the chicken stock/broth and Worcestershire sauce. Stir to mix everything. Cook the sauce for about 3-4 minutes or until it thickens slightly.
• Season the sauce with black pepper and stir in the sour cream.  Keep stirring until cream melts through the sauce. Continue cooking for another 2-3 minutes.
• Return the cooked chicken  breasts and allow to simmer for 1-2 minutes or until chicken is heated through and completely cooked. Remove from the heat.
• Garnish with the chopped parsley and serve over noodles, cacio e pepe, pasta, mashed potatoes  or steamed jasmine rice.
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