In large skillet, melt ghee on med-high heat and add chicken. Season with salt, pepper and turmeric. Cook, stirring occasionally, until cooked through (about 8 minutes). Turn up heat on high and cook for another 2 minutes until chicken begins to brown.
Reduce heat to medium-high. Remove chicken from pan, with slotted spoon and set aside, reserving seasoned ghee left in the pan.
Add avocado oil to pan and cook onion, stirring continuously for about 1 minute. Stir in garlic and sauté with onion for 1 minute.
Add mushrooms and cook until golden brown. Scrape bottom of pan to get all the bits. Stir in white wine and cook for 1 minute.
Add flour, stirring for 1 minute, until blended.
Add bone broth slowly, while continually stirring.
Add sour cream, mustard and tomato paste and stir until incorporated (sour cream will melt and combine as it heats up). Then stir in heavy whipping cream.
Add spinach and return chicken to pan. Stir to combine.
Reduce heat to medium-low and simmer until the sauce thickens and all the ingredients have blended (3 mins). Then remove from heat.
Serve this mushroom and chicken stroganoff over egg noodles or pasta of choice and garnish with chives, if desired. ENJOY!
* Olive oil can be substituted for avocado oil, but avocado oil has a higher smoke point, so it is recommended.
* Mushrooms used can vary based on your preference. I used cremini because they add great texture and richness to accompany the broth.
* Rice is a good alternative to pasta.