Ingredients

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

Instructions

1. Cut the chicken into 1-inch chunks. Season evenly with garlic powder, salt, and pepper, then lightly coat each piece with flour.
2. Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Cook the chicken in two separate batches to avoid crowding the pan. Once the oil is hot, add the chicken and cook for about 3 minutes per side, flipping once, until golden and fully cooked to an internal temperature of 165°F. The second batch may cook faster as the pan heats up—lower the heat slightly if needed and add the remaining tablespoon of olive oil if the pan looks dry. Remove the chicken and set aside.
3. Add the butter to the same skillet. Once melted, add the mushrooms and chopped onion. Cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture, the liquid evaporates, and everything begins to brown nicely.
4. Mix in the Dijon mustard, Worcestershire sauce, and minced garlic. Stir and cook for about 1 minute until fragrant.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Return the cooked chicken to the skillet and simmer for 2 minutes, stirring occasionally.
6. Reduce the heat slightly and stir in the sour cream. Warm the sauce gently for about 1 minute, being careful not to let it boil. Taste and adjust seasoning with additional salt and pepper if needed. Serve right away.