Preparation:

Step 1:

Prepare the Chicken

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Season the chicken pieces with garlic powder, salt, and pepper.
3. Add the chicken to the skillet and cook until browned and fully cooked, approximately 5-6 minutes. Remove the chicken from the skillet and set aside on a plate.

Step 2:

Sauté the Vegetables 4. In the same skillet, add the remaining 1 tablespoon of olive oil and butter. 5. Once the butter melts, add the sliced mushrooms and chopped onion. 6. Cook for about 5 minutes, stirring occasionally, until the mushrooms release their moisture and the onions become soft and translucent. 7. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.

Step 3:

Prepare the Sauce 8. Stir in the Dijon mustard and Worcestershire sauce, ensuring everything is evenly coated. 9. Pour in the chicken broth and stir well. Allow the mixture to simmer gently for 2-3 minutes, letting the sauce reduce slightly.

Step 4:

Combine Chicken and Sauce 10. Return the cooked chicken to the skillet and mix well, ensuring every piece is coated with the sauce.

Step 5:

Finish with Sour Cream 11. Remove the skillet from the heat and stir in the sour cream. Mix until the sauce is smooth and creamy. Avoid cooking further after adding sour cream to prevent curdling.

Step 6:

Garnish and Serve 12. Sprinkle freshly chopped parsley over the dish and serve immediately over your choice of egg noodles, steamed rice, or mashed potatoes.