Chicken Stroganoff

1: Cut the chicken into 1" pieces. Sprinkle them with garlic powder and generously with salt & pepper, then coat each piece in flour.

2: Add 2 tablespoons of the oil to a deep skillet over medium-high heat. Cook the chicken in 2 batches so the pan isn't over-crowded and the chicken browns evenly.

3: Once the pan is hot, add the chicken and cook it for about 3 minutes per side or until cooked through (165F) & lightly browned. Transfer the cooked chicken to a plate.

4: Add the butter to the pan and let it melt, then add the mushrooms and onions. Sauté for 6-8 minutes or until their moisture has cooked off and the mushrooms get a nice sear.

5: Stir in the Dijon mustard, Worcestershire sauce, and garlic. Cook for about a minute.

6: Add in the broth and scrape up any brown bits from the bottom of the pan. Add the chicken back in and cook for 2 minutes, stirring occasionally.

7: Stir in the sour cream and let it heat through for about a minute without letting it bubble too much. Season with more salt & pepper as needed and serve immediately.