Step 1

In a small bowl, combine the salt, pepper, garlic powder, onion powder, and paprika. Sprinkle the seasoning mixture over both sides of the chicken cutlets.

Step 2

Add the coconut flour to a shallow bowl. Lightly dredge each piece of chicken in the coconut flour and set aside.

Step 3

Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Sear the chicken cutlets until they are golden brown on both sides, about 4 minutes each side. Remove from the pan and set aside.

Step 4

Add the remaining 3 tablespoons of butter to the pan. Once the butter has melted, add the onion, and cook until they are translucent. Add the garlic and cook until it is fragrant.

Step 5

Add the mushrooms to the pan and cook until they have released their liquid and start to caramelize.

Step 6

Deglaze the pan with white wine. Use a rubber spatula to scrape up and mix in any bits that are stuck to the bottom of the pan.

Step 7

Mix in the Worcestershire sauce and Dijon mustard.

Step 8

Add the chicken stock and bring to a boil. Reduce the heat to medium-low, mix in the heavy cream and let simmer until the sauce has reduced slightly and begins to thicken.

Step 9

Stir the sour cream into the sauce and mix until well combined. Let simmer for 5 to 10 additional minutes. Taste, and add salt and pepper, if needed.

Step 10

Add the chicken, and any juices back to the pan. Simmer for 5 additional minutes to heat the chicken through.

Step 11

Garnish with fresh chives.