2 chicken breasts cut into 1" pieces
3 tbsp olive oil divided
1 tbsp butter
1/2 tsp garlic powder
1/2 tsp onion powder
Salt & pepper to taste
1 small onion, chopped
1 cup mushrooms, sliced
1 tbsp Worcestershire
1 tbsp Dijon mustard
2 cloves garlic, finely diced
3/4 cup chicken broth
1/2 cup sour cream
In a large bowl mix garlic powder and salt & pepper and chicken pieces, coat each piece in flour.
In a skillet add 2 tablespoons of oil heat over medium-high heat. Cook the chicken for about 3 minutes on each side or until golden brown. Transfer cooked chicken to a plate and set to the side.
Lower the heat to medium and add butter to the pan. Once melted add the mushrooms and onions. Sauté for until onions are soft and mushrooms are golden brown.
In a small bowl mix the mustard, Worcestershire, and garlic. Add to skillet and cook mushrooms and onions for one- two minutes.
Slowly add in the broth. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. Put the chicken back into the skillet and cook for 2-3 more minutes, stirring occasionally.
Lower heat to medium low and add the sour cream. Only cook long enough for it to be thoroughly blended into stroganoff.
Serve with egg noodles, rice or mashed potatoes!