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Cut the chicken into 1-inch pieces and season with garlic powder, salt and pepper. Dredge in flour, shaking off excess.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken in two batches until browned and cooked through, about 3 minutes per side. Transfer to a plate.
Add the remaining 1 tablespoon olive oil and butter to the skillet. Add the mushrooms and onions. Sauté for 6-8 minutes until browned and any liquid has evaporated.
Stir in the Dijon, Worcestershire, and garlic. Cook for 1 minute.
Pour in the chicken broth and scrape up any browned bits. Return the chicken to the skillet and cook for 2 minutes.
Remove from heat and stir in the sour cream until combined. Season with salt and pepper.
Serve immediately over egg noodles, mashed potatoes or rice.
Notes
For maximum flavor, brown the chicken, mushrooms and onions well.
Add a pat of butter with the sour cream for extra richness.
Stir in spinach or peas for added nutrition and color.
Garnish with crispy fried shallots for a fun crunch.
There’s nothing quite like a big bowl of creamy stroganoff to warm you up from the inside out on a chilly evening. This classic Russian dish has been comforting souls for generations, and my version with tender chicken and a rich mushroom sauce is no exception.
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