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Export 16 ingredients for grocery delivery
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.
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