1. Begin by heating 2 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces, season them with salt and pepper, and sauté for about 5-7 minutes until they’re golden brown. Remove the chicken from the skillet and set it aside.

2. In the same skillet, add the diced onion and sliced mushrooms. Cook over medium heat for 5-6 minutes, stirring occasionally, until the onions are translucent and the mushrooms have browned.

3. Sprinkle 3 tablespoon of flour over the vegetable mixture and stir well to combine. Cook for 1-2 minutes, allowing the flour to coat the vegetables and create a roux.

4. Gradually pour in 2 cup of chicken broth while continuously stirring the mixture. Cook for 3-4 minutes, until the sauce has thickened slightly.

5. Reduce the heat to low and stir in 1 cup of sour cream and 1 teaspoon of garlic powder. Mix the ingredients thoroughly until the sauce is smooth and creamy.

6. Return the cooked chicken to the skillet and stir it into the sauce, ensuring the chicken is evenly coated. Heat the mixture through for an additional 2-3 minutes.

7. Serve your Creamy Chicken Stroganoff over mashed potatoes or egg noodles, garnished with fresh parsley if desired.