Step 1: Prepare the Chicken

Begin by cutting the boneless, skinless chicken breasts into 1-inch pieces. Season the chicken pieces liberally with kosher salt and freshly ground black pepper. Dredge the seasoned chicken pieces in 1/4 cup of all-purpose flour, ensuring they are evenly coated.

Step 2: Cook the Chicken

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces to the skillet, taking care to avoid overcrowding, and cook until they are lightly browned on both sides, approximately 3 minutes per side. Remove the chicken from the skillet and set aside on a plate. If necessary, add the remaining tablespoon of olive oil before browning any additional chicken pieces.

Step 3: Sauté the Vegetables

Add the butter to the skillet, followed by the sliced cremini mushrooms and chopped yellow onion. Sauté the mushrooms and onions until the liquid released by the mushrooms has evaporated and the onions are tender, approximately 6-8 minutes.

Step 4: Incorporate the Flavorings

Stir in the dry mustard, Worcestershire sauce, and minced garlic. Allow the mixture to cook for approximately 1 minute, ensuring the flavors are well combined.

Step 5: Create the Sauce

Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Return the browned chicken to the skillet, stirring to combine with the sauce. Allow the mixture to simmer for a few minutes, enabling the flavors to meld and the sauce to thicken slightly.

Step 6: Finish with Sour Cream

Reduce the heat to low and stir in the sour cream until the sauce is smooth and creamy. Adjust the seasoning with additional salt and pepper as necessary.

Step 7: Serve

Serve the Creamy Chicken Stroganoff Supreme over a bed of egg noodles, ensuring the rich sauce coats the noodles generously. Enjoy the dish immediately.