Chicken stroganoff

1. Season chicken with garlic powder, onion powder, paprika, salt and pepper. Dredge each chicken breast in flour. Set aside.

2. If using peas, put them in a bowl and add hot water to them to "thaw" them out without cooking them or making them mushy. Drain the water. Set aside.

3. Heat the butter and oil in a large skillet over medium heat. Sear the chicken until browned (about 4 minutes per side). Transfer to a plate, set aside.

4. Melt the remaining butter in the pan. Saute the onions until transparent. Add the crushed garlic and saute until fragrant (about 30 seconds), then add mushrooms and cook until golden, about 4 minutes. Scrape any browned bits from the bottom of the skillet. Add in the mustard and paprika, mixing well to coat the mushrooms.

5. Pour in the wine to deglaze the pan, and let reduce for about 3 minutes while stirring occasionally to mix all of the flavours through.

6. Add flour and cook, stirring, for 1 minute, then add the chicken broth and W sauce. Mix well to incorporate and let simmer while stirring occasionally, until the sauce begins to thicken slightly, about 2 - 4 minutes.

7. Reduce heat to medium-low and stir in sour cream. It may "look" split, but the sour cream will melt through the sauce while it heats through. Let simmer until sauce is smooth and creamy, about 3 - 4 minutes, then season with salt & pepper. If using peas, add them now and stir them into the sauce.

8. Return chicken breasts along with juices on the plate to the pan. Simmer for a further 2 minutes until the chicken is completely cooked through. (If sauce is too thin, simmer for another couple of minutes until the sauce thickens from the flour coating on the chicken). Remove from heat.

9. Garnish with parsley or chives. Serve over egg noodles, pasta, mashed potatoes or rice.