• 2 chicken breasts, cut into 1-inch pieces
• ½ teaspoon garlic powder
• Salt & pepper, to taste
• Flour, for dredging
• 3 tablespoons olive oil, divided
• 1 tablespoon butter
• 8 ounces cremini mushrooms, sliced
• ½ medium onion, chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 3 cloves garlic, minced
• ⅔ cup chicken broth
• ½ cup full-fat sour cream

1. Prepare the Chicken
   Season chicken pieces with garlic powder, salt, and pepper. Lightly coat each piece with flour.
2. Cook the Chicken
   Heat 2 tablespoons olive oil in a deep skillet over medium-high heat. Cook chicken in batches for 3 minutes per side until golden and cooked through (165°F). Transfer cooked chicken to a plate.
3. Sauté the Vegetables
   In the same pan, melt butter and add mushrooms and onions. Cook for 6–8 minutes until mushrooms release moisture and develop a light sear.
4. Make the Sauce
   Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute. Pour in chicken broth and scrape up browned bits from the pan.
5. Combine Chicken and Sauce
   Return the cooked chicken to the pan and simmer for 2 minutes to absorb flavors.
6. Finish with Sour Cream
   Remove the pan from heat and stir in sour cream. Warm through gently for 1 minute, avoiding boiling to prevent curdling. Taste and adjust seasoning.
7. Serve
   Serve immediately over egg noodles, rice, or mashed potatoes. Enjoy!

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