Creamy Chicken with Mushrooms and Dijon Sauce

Ingredients:

• 2 chicken breasts
• 1/2 teaspoon garlic powder
• Salt & pepper to taste
• Flour (for dredging)
• 3 tablespoons olive oil (divided)
• 1 tablespoon butter
• 8 ounces cremini mushrooms, sliced
• 1/2 medium onion, chopped
• 1 tablespoon Dijon mustard (or more to taste)
• 1 tablespoon Worcestershire sauce (or more to taste)
• 3 cloves garlic, minced
• 2/3 cup chicken broth
• 1/2 cup full-fat sour cream

Instructions:

Prep the Chicken:

1. Cut the chicken breasts into 1-inch pieces.
2. Season with garlic powder, salt, and pepper.
3. Lightly dredge each piece in flour until evenly coated.

Cook the Chicken:

1. Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat.
2. Add the chicken in batches (so as not to overcrowd the pan) and cook for about 3 minutes per side, flipping once, until the chicken is cooked through (165°F) and lightly browned.
3. Remove the chicken from the skillet and set aside.
4. Add another tablespoon of olive oil for the second batch if needed.

Sauté the Mushrooms and Onions:

1. In the same skillet, melt the butter, then add the sliced mushrooms and chopped onions.
2. Sauté for 6-8 minutes until the mushrooms release their moisture and begin to brown.

Add Flavor:

1. Stir in the Dijon mustard, Worcestershire sauce, and minced garlic.
2. Cook for another minute to release the flavors.

Make the Sauce:

1. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
2. Add the cooked chicken back into the skillet and let it cook for about 2 minutes, stirring occasionally.

Finish with Sour Cream:

1. Stir in the sour cream, heating it through gently for about a minute.
2. Be careful not to let the sauce boil, as it could cause the sour cream to curdle.
3. Taste and adjust seasoning with more salt and pepper, if necessary.

Serve:

1. Serve the creamy chicken and mushrooms immediately with your favorite sides, such as mashed potatoes, rice, or pasta.