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Frequently Asked Questions (FAQ)
1. Can I use chicken thighs instead of breasts?
Yes, boneless thighs work great and are even more flavorful. Adjust cooking time slightly for doneness.
2. What can I use instead of white wine?
Use chicken broth with a splash of lemon juice or apple cider vinegar for acidity.
3. Can I make this dish ahead of time?
Yes. Store the sauce and chicken separately, then reheat gently in a skillet before serving.
4. Is this recipe gluten-free?
Yes, it’s naturally gluten-free. Just confirm your Parmesan and broth are certified gluten-free.
5. What mushrooms are best?
White button, cremini, or baby bella all work well. A mix gives great depth.
6. Can I freeze this dish?
The sauce may separate slightly upon freezing. It’s best enjoyed fresh or stored in the fridge up to 3 days.
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7. What can I substitute for sour cream?
Try Greek yogurt or crème fraîche. For dairy-free, use unsweetened coconut cream.
8. Can I make this in the oven instead?
You can bake the chicken, but the stovetop allows for better control of the creamy sauce.
9. How do I prevent the sauce from curdling?
Lower the heat before adding sour cream, and don’t boil after it’s added.
10. Can I double the recipe for guests?
Absolutely. Just use a larger skillet or batch-cook the mushrooms to ensure even caramelization.
