Creamy chicken mushroom stroganoff made with tender chicken, sautéed mushrooms, and sour cream sauce.

2 chicken breasts, cut into pieces

½ tsp garlic powder

Salt and pepper to taste

Flour for dredging

3 Tbsp olive oil

1 Tbsp butter

8 oz cremini mushrooms, sliced

½ medium onion, chopped

1 Tbsp Dijon mustard

1 Tbsp Worcestershire sauce

3 cloves garlic, minced

⅔ cup chicken broth

½ cup sour cream

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1. Season and dredge chicken.

2. Cook chicken until golden and set aside.

3. Sauté mushrooms and onion.

4. Add mustard, Worcestershire, and garlic.

5. Deglaze with broth and return chicken.

6. Stir in sour cream and serve.

Do not boil after adding sour cream.

Serve over pasta, rice, or potatoes.

Store leftovers refrigerated.