Cook for 5-6 minutes, stirring often, until the chicken is sealed.
Turn down the heat to medium and add the Worcestershire sauce, Dijon mustard, double cream, and sour cream.
1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 240 ml (1 cup) double (heavy) cream, 160 ml (⅔ cup) full fat sour cream
Stir together and bring to a gently bubble. Turn the heat to medium-low and allow to bubble gently, stirring occasionally, for 5-6 minutes, until the chicken is cooked throughout.
Serve over rice, pasta or potatoes, with a sprinkling of paprika and freshly chopped parsley.
pinch paprika, finely chopped curly parsley, rice, pasta or potatoes
Video
Notes
Can I make it ahead and/or freeze it?
I always like to try to include make ahead and/or freezing instructions where possible, but this one just doesn't taste as good if made ahead. So my advice is to make it right before serving.Now, if you wanted to prep ahead, you could slice the onions, mushrooms and chicken (cover and refrigerate) ahead of time.
A note on the fat content of cream:
I wouldn’t recommend using low fat cream. Any cream under 25% fat will curdle when heated. Whipping cream is an ok replacement for double cream (approx. 35% fat, compared to double/heavy which is approx. 48% fat), but don’t use single cream.Full fat sour cream shouldn’t be replaced with lower fat sour cream. Full fat sour cream is about 20% fat – which is under that 25% fat threshold. The higher fat in the double/heavy cream that we add in first helps to protect the sour cream, so long as it’s heated slowly and not boiled.This is an indulgent dish, so it will be high in fat – but is also delicious and filling.Nutritional information is approximate, per person, not including the rice. This recipes serves 4 people.