In a shallow plate or bowl, whisk together 6 TBS flour with 1 tsp each of salt, pepper, onion powder, garlic powder, and paprika. Place chicken into flour mixture and coat all sides.
In a large skillet, heat 1 TBS cooking oil and 2 TBS butter over medium high heat. Add coated chicken pieces. Brown on each side for 4 minutes each side. (You do not need to cook chicken through at this time.) Remove chicken and set a side on a plate.
In the same skillet, add 2 TBS of butter and the diced onion and cook until softened. Add minced garlic and cook for 1 additional minute.
Add the additional 4 TBS butter, 1/4 cup chicken broth and 4 TBS flour, whisk for 1-2 minutes Add the rest of chicken broth (3/4 cup), Worcestershire, salt, pepper, paprika, sour cream, and a sprinkle of dried parsley for color. Bring to a simmer and allow to thicken.
Add chicken back into sauce and cook on medium low for 4-5 minutes until chicken is cooked. Garnish with parsley (fresh or dried)
Serve over cooked egg noodles is desired.
