Start by slicing the chicken breasts into thin strips.

In a large skillet, heat the olive oil over medium heat.

Add the chopped onions and garlic, sautéing until they become soft and fragrant.

Add the sliced chicken to the skillet. Cook until the chicken is golden brown and no longer pink, about 5-7 minutes.

Stir in the sliced mushrooms and cook until they are tender, about 3-4 minutes.

Sprinkle the flour over the chicken and mushrooms, stirring well to coat everything evenly.

Slowly pour in the chicken broth while stirring consistently to prevent lumps.

Stir in the Worcestershire sauce, then reduce the heat to low and mix in the sour cream.

Season the stroganoff with salt and pepper to taste and serve hot, garnished with fresh parsley.