Ingredients (Serves 4)

• 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 (adjust to taste)
• 1 tablespoon Worcestershire sauce (adjust to taste)
• 3 cloves garlic, minced
• ⅔ cup chicken broth
• ½ cup full-fat sour cream

Instructions

1. Prepare the Chicken:
   • Season the chicken pieces with garlic powder, salt, and pepper.
   • Lightly coat each piece with flour.
2. Cook the Chicken:
   • Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat.
   • Cook the chicken in batches for about 3 minutes per side until golden brown and cooked through (165°F).
   • Add the remaining tablespoon of olive oil for the second batch if needed.
   • Transfer the cooked chicken to a plate.
3. Sauté the Vegetables:
   • In the same pan, melt the butter and add the mushrooms and onions.
   • Cook for 6-8 minutes until the mushrooms release their moisture and develop a sear.
4. Make the Sauce:
   • Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about a minute.
   • Pour in the chicken broth and scrape up any browned bits from the pan.
   • Return the cooked chicken to the pan and let it simmer for 2 minutes.
5. Finish with Sour Cream:
   • Stir in the sour cream and warm through for about a minute, avoiding excessive bubbling to prevent curdling.
   • Taste and adjust seasoning as needed.
6. Serve & Enjoy!
   • Serve immediately with your favorite side, such as egg noodles, rice, or mashed potatoes.

Nutrition