Mushroom Chicken Stroganoff in Skillet

Season the chicken breasts with salt, black and garlic powder.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until cooked through. Remove the chicken from the skillet and set aside.

Add the chopped onion and minced garlic to the same skillet and sauté for 2-3 minutes, or until tender.

Add the sliced mushrooms and sauté for 5-7 minutes, or until softened and lightly browned.

Sprinkle the flour and paprika over the mushrooms and stir to combine.

Slowly pour in the chicken broth, stirring constantly, until the sauce thickens and comes to a gentle boil.

Reduce the heat to low and stir in the sour cream. Cook for 2-3 minutes, or until warmed through.

Slice the chicken breasts into thin strips and add them to the sauce. Cook for 2-3 minutes, or until heated through.

Garnish the chicken stroganoff with chopped fresh parsley and serve with egg noodles or rice.