Step 1

Cut chicken into 1-inch pieces. Season liberally with salt and pepper, then toss in the 1/4 cup flour.

Step 2

Add 2 tablespoons of the olive oil to a skillet over medium-high heat. Working in batches if needed, cook the chicken until lightly browned on both sides, about 3 minutes per side. Remove to a plate and set aside.

Step 3

If needed, add remaining tablespoon of oil before browning the second batch.

Step 4

Add butter to pan, followed by mushrooms and onions. Let cook until liquid releases and cooks off, about 6-8 minutes.

Step 5

Stir in mustard powder, Worcestershire sauce, and garlic. Cook 1 minute.

Step 6

Stir in broth, scraping up any browned on bits from the bottom of the pan with a wooden spoon.

Step 7

Add the chicken back in and let simmer for a few minutes, stirring occasionally.

Step 8

Reduce heat to low, then stir in sour cream. Season with salt and pepper and serve over egg noodles or mashed potatoes. Enjoy!