Chicken stroganoff

2 chicken breasts
3 tablespoons olive oil divided
1 tablespoon butter
1/2 teaspoon garlic powder
Salt & pepper to taste
Flour for dredging
1/2 medium onion chopped
7 ounces cremini mushrooms sliced
1 tablespoon Worcestershire sauce or more, to taste
1 tablespoon Dijon mustard or more, to taste
3 cloves garlic minced
2/3 cup chicken broth
1/2 cup full fat sour cream
Cut the chicken into 1" pieces. Sprinkle them with garlic powder and generously with salt & pepper, then coat each piece in flour.
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. Once the pan is hot, add the chicken and cook it for about 3 minutes/side or until cooked through (165F) & lightly browned (I flip it once using tongs to make it easy). The second batch tends to cook a bit faster because the pan gets hotter (you may need to turn the heat down a bit). For the second batch, I add another tablespoon of olive oil because the pan goes dry. Transfer cooked chicken to a plate.
Add the butter to the pan and let it melt, then add the mushrooms and onions. Sauté for 6-8 minutes or until their water has been released, cooks off, and the mushrooms get a nice sear.
Stir in the Dijon mustard, Worcestershire sauce, and garlic. Cook for about a minute.
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.
Stir in the sour cream and let it heat through for about a minute or so (don't let it bubble too much or there's a chance it'll curdle). Season with more salt & pepper as needed and serve immediately.

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