1-Season chicken pieces with garlic powder, salt, and pepper, then coat each piece in flour.

2-Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken in two batches to prevent overcrowding, browning each side for about 3 minutes until fully cooked (internal temperature 165°F). Add the remaining olive oil if needed for the second batch. Transfer cooked chicken to a plate.

3-In the same pan, melt butter and sauté mushrooms and onions for 6-8 minutes until mushrooms are browned and water has evaporated.

4-Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute.

5-Add chicken broth, scraping up any browned bits from the bottom of the pan. Return chicken to the pan and cook for another 2 minutes while stirring occasionally.

6-Stir in sour cream and heat through for about a minute without boiling to prevent curdling. Adjust seasoning with salt and pepper as needed. Serve immediately.