Step 1

In a bowl, combine the garlic powder, paprika, flour and a pinch of salt and pepper, stir to combine.

Step 2

Add the chicken a few pieces at a time and toss to coat, setting the floured chicken aside on a plate.

Step 3

Add 2 tablespoons of oil to a skillet over medium high heat and add the chicken in small batches to brown each piece, about 3-4 minutes each batch.

Step 4

Add a little more oil as needed, set aside on a plate.

Step 5

Add the butter to the now empty pan and add the onions and mushrooms. Saute for 6-8 minutes or until tender and the mushrooms are browning.

Step 6

Stir in the mustard, worcestershire sauce, herbs and garlic. Cook for a minute and whisk in the broth, being sure to scrape up any browned bits. I like to use this whisk that is made exactly for this purpose. Or this one is a less expensive option,

Step 7

Add the chicken into the pan and bring to a simmer for 2-4 minutes.

Step 8

Stir in the sour cream and cook for another 30-60 seconds and remove from the heat. Season to taste and serve over noodles or mashed potatoes.