Creamy Chicken Marsala

5 boneless chicken breasts - split in half
2 tablespoons butter
salt and pepper
1 package mushrooms
2 tbsp olive oil
1 tsp. garlic powder
1/2 cup of white wine
1 cup chicken broth
1 tbsp ground mustard
1/2 cup sour cream
1/2 cup heavy cream
1/4 cup Parmesan cheese
cornstarch & water to thicken if needed

Instructions:

1. In a large skillet over medium heat add the butter to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.
2. Add the olive oil and sauté the mushrooms for 1-2 minutes. Add the wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, sour cream, heavy whipping cream, ground mustard, garlic powder and the parmesan cheese. Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. (If it doesn't thicken enough you can add some cornstarch mixed in water) Place chicken back in the sauce and continue to simmer for about 10 minutes.