• 1 tbsp olive oil
  • 1 lb chicken thighs boneless and skinless, cut into 1 inch cubes
  • 1 medium onion chopped
  • 1 tsp minced garlic about 2 cloves
  • 12 oz white mushrooms cut in half
  • 1/2 cup white wine I used Sauvignon Blanc
  • 1 cup chicken broth low sodium
  • 2 tbsp fresh dill chopped
  • 1/2 cup sour cream
  • 2 tbsp unsalted butter
  • 1 tbsp all-purpose flour


  1. In a large skillet, heat the olive oil over medium-high heat. Generously season with salt and pepper. Add the chicken thighs and cook for about 5 minutes, until no longer pink.
  2. Add the onion and garlic and cook for 2 more minutes until the onion is soft. Add the mushrooms and continue cooking for about 5 to 7 minutes until the mushrooms soften and are golden brown, stirring occasionally.
  3. Stir in the white wine and chicken broth. Bring to a boil. Add the the dill and sour cream and stir to combine. Add the butter to skillet and stir it in to melt. In a small bowl whisk the flour with a couple ladles of the broth from the skillet. Pour this mixture back into the skillet, stir well and let it simmer for another 5 minutes minutes. Taste for seasoning and adjust with salt and pepper as needed.
  4. Garnish with additional dill if preferred. Serve over cooked rice, pasta, mashed potatoes or