Start by slicing your chicken breast and dicing the onion. Mince the garlic and slice the mushrooms.

Heat the olive oil in a large skillet over medium heat. Add the sliced chicken breast, season with salt and pepper, and cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.

In the same skillet, add the diced onion and cook for about 3 minutes until it’s translucent. Then, add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and have released their moisture, about 4-5 minutes.

Sprinkle the flour over the mushroom mixture and stir to combine. Gradually add the chicken broth while stirring, then bring the mixture to a simmer. Cook for about 2-3 minutes until it thickens slightly.

Reduce the heat to low, and stir in the sour cream until the mixture is smooth. Add the cooked chicken back to the skillet, stirring to coat the chicken in the sauce. Let it heat through for another 2-3 minutes.

Plate your egg noodles or rice, and spoon the chicken stroganoff over the top. Garnish with fresh parsley if desired.