Heat the avocado oil in a skillet over medium high heat. Once the oil begins to shimmer, add the chicken, garlic powder, salt, pepper, and paprika. Sear the chicken and cook through.
Once the chicken has cooked through, remove from the skillet and set aside. Add the mushrooms and butter to the skillet. Sauté about 5 minutes. The mushrooms will not be done.
Add in the shallot and garlic. Sauté until softened and the mushrooms are cooked through.
Pour in the wine and de-glaze the pan. You want to lift all of the little brown bits from the bottom.
Once the wine has reduced and you've deglazed the pan, add in the chicken broth, Worcestershire sauce, and Dijon mustard. Mix to combine and bring to a simmer.
When the sauce is simmering, stir in the sour cream. Mix to combine and add the chicken back to the skillet. Stir and serve over mashed potatoes, egg noodles, or rice. I like to sprinkle fresh thyme over ours as well.
Notes
To cut down on prep time, you can purchase pre-sliced mushrooms. You can also find minced garlic in the produce section.