1-First, season the chicken with 1 tsp garlic powder, salt, and pepper. Heat 1 tbsp olive oil in a large skillet over medium heat, then cook the chicken smooth side down for 4 minutes until golden flip and cook 2 minutes more. Remove it to a plate and set aside; that golden sear locks in all the juicy goodness!

2-Next, increase the heat to medium-high and melt 40g (3 tbsp) butter in the same pan. Add 1 large chopped onion and cook for 1 minute, then toss in 300g (10 oz) sliced mushrooms. Cook until the mushrooms turn golden, scraping the pan bottom to mix in those tasty browned bits. This step builds incredible flavor, so don’t rush it!

3-Stir in 2 tbsp flour and cook for 1 minute to get rid of that raw taste. Gradually whisk in half of the 2 cups (500 ml) beef broth until smooth, then add the rest. Keep stirring to avoid lumps it’s that simple! Now, mix in 2/3 cup (150g) sour cream and 1 tbsp Dijon mustard until everything combines beautifully.

4-Bring it to a simmer, then lower the heat to medium-low and let it simmer for about 3 minutes until the sauce thickens to a pouring cream consistency. Taste and adjust seasoning if needed salt and pepper work wonders here. Return the chicken and any juices to the pan, simmer for 1 minute, then remove from heat.

5-Finally, serve it hot over 250-300g (8-10 oz) cooked pasta or egg noodles. Garnish with chopped parsley or chives if you want that extra pop of color. For a healthier twist, pair it with health benefits of chicken in mind, as this protein-packed meal keeps you fueled all day!