In a large skillet heat one tablespoon of oil until it shimmers or a drop of water flicked in it dances!
Add mushrooms and cook until brown and tender, 8 minutes approximately.
Transfer to a plate or bowl. Set aside.
Add another tablespoon of oil to your skillet and wait until it heats up.
Rinse and pat chicken dry with paper towels and season with salt and pepper.
Add chicken to hot oil and cook until brown and no longer pink, stir occasionally.
Transfer cooked chicken to plate or bowl with mushrooms.
Add another tablespoon of oil to your skillet and wait until it heats up again!
Add onion to your skillet and cook until tender, just a few minutes.
Stir in flour and cook until starting to golden, about a minute or two.
Using a whisk, add in wine, broth and ketchup.
Simmer until starting to thicken, about 4 minutes.
Add chicken and mushroom mixture to skillet and stir until heated all the way through.
Remove from heat and whisk in sour cream.
Season with salt and pepper to taste.
Serve on a bed of rice or pasta. Enjoy!