In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the chicken breasts and cook for about 5-7 minutes, turning occasionally until golden brown and cooked through. Remove and set aside.

In the same skillet, add chopped onions and sliced mushrooms. Sauté for about 5 minutes until softened and onions are translucent.

Reduce heat to medium, stir in minced garlic for about 1 minute. Pour in 1 cup of broth, bring to simmer. Add 1 cup of sour cream, stirring until smooth.

Return chicken pieces to skillet, stir well to coat in sauce. Cook on low for another 2-3 minutes until heated through.

Spoon stroganoff over cooked egg noodles or mashed potatoes. Garnish with fresh parsley if desired.