Ingredients:

  • 1.5 lbs (680g) chicken breast, cut into 1-inch cubes
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • 1 lb (450g) cremini mushrooms, sliced
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 2 cups (480ml) chicken bone broth, low sodium
  • 1 cup (240ml) heavy cream
  • 2 tbsp (16g) all-purpose flour
  • 1 tsp (5g) Worcestershire sauce
  • 1 tsp (2g) dried thyme
  • 1/2 tsp (1g) smoked paprika
  • salt to taste
  • black pepper to taste
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Pat the chicken cubes dry and season with salt and pepper. Heat the olive oil and 1 tbsp of butter over medium-high heat. Add chicken in a single layer; cook without moving for 3 minutes until a deep golden crust forms. Flip and cook for another 2 minutes. Remove chicken from the pan and set aside.
  2. In the same pan, add the remaining tablespoon of butter. Toss in the sliced mushrooms. Cook undisturbed for 4-5 minutes until they shrink and turn a rich mahogany brown. Stir in the onions and garlic, sautéing until the onions are translucent.
  3. Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw flour taste. Slowly pour in the chicken broth and Worcestershire sauce, scraping the bottom of the pan to release the brown bits. Stir in the thyme and smoked paprika.
  4. Return the chicken and any accumulated juices to the pot. Lower the heat to medium-low and simmer for 10 minutes. Stir in the heavy cream and let it heat through for 2 minutes before garnishing with fresh parsley.