In a bowl, combine the garlic powder, paprika, flour and a pinch of salt and pepper, stir to combine.
Add the chicken a few pieces at a time and toss to coat, setting the floured chicken aside on a plate.
Add 2 tablespoons of oil to a skillet over medium high heat and add the chicken in small batches to brown each piece, about 3-4 minutes each batch.
Add a little more oil as needed, set aside on a plate.
Add the butter to the now empty pan and add the onions and mushrooms. Saute for 6-8 minutes or until tender and the mushrooms are browning.
Stir in the mustard, worcestershire sauce, herbs and garlic. Cook for a minute and whisk in the broth, being sure to scrape up any browned bits. I like to use this whisk that is made exactly for this purpose. Or this one is a less expensive option,
Add the chicken into the pan and bring to a simmer for 2-4 minutes.
Stir in the sour cream and cook for another 30-60 seconds and remove from the heat. Season to taste and serve over noodles or mashed potatoes.
Stroganoff will keep for 3-4 days in the refrigerator.
Creamy Chicken Stroganoff
Amount Per Serving (1 g)
Calories 411Calories from Fat 225
% Daily Value*
Saturated Fat 9g56%
Vitamin A 535IU11%
Vitamin C 8mg10%
* Percent Daily Values are based on a 2000 calorie diet.