400 g chicken breasts, cut into 1-inch pieces

½ tsp garlic powder

3 tbsp olive oil

1 tbsp butter

300 g Swiss brown mushrooms (sliced)

2 onions, chopped

1 tbsp Dijon mustard

1 tbsp Worcestershire sauce

3 cloves garlic, minced

⅔ cup chicken stock

½ cup sour cream

Plain flour for coating

Salt & pepper to taste