A creamy and flavorful chicken dish that is perfect for a comforting dinner.
Heat a drizzle of oil in a large non-stick frying pan over medium heat.
Ensure the pan is hot before adding ingredients to prevent sticking.
Add the chopped onion and cook until softened, about 5 minutes.
Stir occasionally to prevent burning.
Add minced garlic and sliced mushrooms to the pan and cook until the mushrooms are tender, about 5 minutes.
Keep stirring to evenly cook the mushrooms.
Remove the vegetable mixture from the pan and set aside.
Place the mixture in a bowl to keep warm.
Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
Ensure even-sized pieces for uniform cooking.
In the same pan, add a bit more oil if needed, and cook the chicken until browned on all sides.
Avoid overcrowding the pan to ensure proper browning.
Return the vegetable mixture to the pan with the chicken.
Mix well to combine flavors.
Pour in the chicken broth and sprinkle with Italian herbs. Simmer for 15 minutes.
Cover the pan to retain moisture.
Stir in the sour cream and heat gently for 5 minutes. Do not boil.
Stir continuously to prevent curdling.
Serve the dish warm, garnished with fresh herbs if desired.
Pair with your favorite side dish for a complete meal.
