Step 1

Slice each of the chicken breasts lengthwise to create thin cutlets. Set all four pieces on a plate.

Step 2

Season each chicken cutlet generously with salt and pepper. Add garlic powder and Italian seasoning to both sides of the chicken, then set aside.

Step 3

In a large skillet or cast iron pan turned to medium-high heat, melt 2 tablespoons of butter.

Step 4

Place the prepared chicken into the pan and sear until both sides are golden brown. Remove and set aside.

Step 5

Add the remaining butter to the pan to reduce the heat to medium-low.

Step 6

Add the sliced mushrooms and the chopped garlic to the pan. Sauté until garlic is fragrant and mushrooms have released their juices, about 3-5 minutes.

Step 7

Turn the heat up to medium and pour in the chicken broth slowly. Using a rubber spatula, scrape all the bits of cooked chicken, garlic, and mushrooms off your pan and mix well.

Step 8

Pour in the Worcheshire sauce, then add the sour cream and cream of mushroom soup. Mix thoroughly with a rubber spatula or whisk until smooth.

Step 9

Return the chicken to the pan and simmer on low heat until the chicken is cooked through or until the internal temperature reaches 165°F, about 15 minutes. If you do not have a thermometer, you can slice the chicken in the middle, and the juices should run clear, and the meat will no longer be pink.

Step 10

Serve hot cooked egg noodles, optional, with chopped parsley, optional.