Ingredients:
4 Tablespoons salted butter, divided use
1 pound small-diced boneless, skinless chicken breast
1 small sweet onion, small diced
4 cloves garlic, minced
2 Tablespoons all-purpose flour
1 cup unsalted chicken stock
½ cup heavy cream
1 Tablespoon Worcestershire sauce
¾ teaspoon kosher salt
½ teaspoon black pepper
⅓ cup sour cream
cooked egg noodles, for serving
fresh chopped parsley, for garnish (optional)
Instructions:
In a large skillet over medium heat, melt 2 Tablespoons of the butter.
Add the chicken to the skillet and brown it, stirring occasionally. You may need to do this in batches (depending on how large your skillet is) so the chicken will brown evenly, about 5 minutes per batch. Place the chicken on a plate.
Add the remaining 2 tablespoons of butter and add the onions to the pan. Cook the onions until softened and lightly browned, 10-15 minutes; scrape off any browned bits from the chicken from the bottom of the pan while cooking the onions.
Add the garlic and cook until fragrant, 30 seconds.
Add the flour and stir it in until fully mixed in; cook for 1 minute.
Slowly stream in the chicken stock, followed by the heavy cream, while whisking constantly to avoid lumps.
Add the Worcestershire sauce, salt, and pepper, and whisk to combine.
Add the chicken back to the pan along with any juices from it and stir it into the sauce.
Bring to a simmer and simmer for 5-10 minutes until thickened and the chicken is cooked through.
Take off the heat and stir in the sour cream. Taste and adjust seasoning if needed.
Serve over cooked egg noodles with a garnish of fresh parsley if desired.
