1️⃣ Prepare the Chicken:

Season the chicken pieces with garlic powder, salt, and pepper.

Lightly dredge each piece in flour, shaking off any excess.

2️⃣ Cook the Chicken:

Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat.

Cook the chicken in two batches, about 3 minutes per side, until golden brown and cooked through (internal temperature of 165°F).

If the pan becomes dry, add the remaining tablespoon of oil for the second batch.

Transfer the cooked chicken to a plate and set aside.

3️⃣ Sauté the Vegetables:

In the same skillet, melt the butter over medium heat.

Add the mushrooms and onions, sautéing for 6-8 minutes until their liquid evaporates and they are nicely browned.

4️⃣ Add Seasoning:

Stir in the Dijon mustard, Worcestershire sauce, and minced garlic.

Cook for about 1 minute, letting the flavors meld.

5️⃣ Deglaze the Pan:

Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pan.

Return the cooked chicken to the skillet and simmer for 2 minutes, stirring occasionally.

6️⃣ Finish with Sour Cream:

Reduce the heat to low and stir in the sour cream, warming the sauce gently for about 1 minute.

Avoid boiling the sauce to prevent curdling.

Taste and adjust seasoning with additional salt, pepper, Dijon mustard, or Worcestershire sauce, if needed.