Chicken Stroganoff

Step 1: Sprinkle the chicken with garlic powder, salt and pepper on both sides.

Step 2: Heat the oil in a large skillet over medium heat. Place the chicken in the skillet smooth side down.

Step 3: Press down lightly with a spatula. Cook for 4 minutes, until golden.

Step 4: Turn the chicken and press lightly with a spatula. Cook for 2 minutes.

Step 5: Remove the chicken to a plate.

Step 6: Turn the heat up to medium-high. Add the butter and let it melt. Add the onion and cook for 1 minute, then add the mushrooms.

Step 7: Cook the mushrooms until golden. Scrape the bottom of the pan to loosen the browned bits.

Tip: The browned bits add flavor to the sauce.

Step 8: Add the flour and cook, stirring, for 1 minute.

Step 9: Add half the broth while stirring. Once incorporated, add the remaining broth.

Step 10: Stir, then add the sour cream and mustard. Stir until incorporated. If the sauce looks split, keep stirring as the sour cream melts while it heats.

Step 11: Bring the sauce to a simmer, then reduce the heat to medium-low. Once it thickens to the consistency of pouring cream, about 3 minutes, adjust the salt and pepper to taste.

Step 12: Add the chicken back to the pan, including any juices on the plate. Simmer for 1 minute, then remove from the heat.

Step 13: Serve over pasta or egg noodles, sprinkled with parsley or chives if desired.