1-First Steps: Season the chicken with 1 tsp garlic powder, salt, and pepper on both sides. Heat 1 tbsp olive oil in a large skillet over medium heat, then cook the chicken smooth side down for 4 minutes until golden, pressing lightly with a spatula. Flip and cook for 2 more minutes, then remove the chicken to a plate. This step helps build that flavorful base you need for the rest of the dish.

2-Building the Sauce: Increase the heat to medium-high and melt 40g (3 tbsp) butter in the same skillet. Add the chopped onion and cook for 1 minute, then add 300g (10 oz) sliced mushrooms. Cook until the mushrooms are golden, scraping the pan to release any brown bits. Stir in 2 tbsp flour and cook for 1 minute, then gradually add 2 cups (500 ml) beef broth while stirring. Mix in 1 tbsp Dijon mustard and 2/3 cup (150g) sour cream or yogurt until combined, and bring to a simmer.

3- Reduce heat to medium-low and cook for about 3 minutes until the sauce thickens. Adjust salt and pepper to taste, then return the chicken and any juices to the pan. Simmer for 1 minute more before serving over 250 300g (8 10 oz) pasta or egg noodles, garnished with chopped parsley or chives if you like. These directions make the process straightforward and enjoyable, turning simple ingredients into a hearty meal.