In a medium bowl, toss chicken with paprika, pepper, salt, basil, thyme and oregano. Let sit while cooking the sausage and mushrooms. In a large skillet, heat 1 tsp oil over medium heat. Add sausage and mushrooms and sauté until golden brown, 5-7 minutes. Remove to a plate. Heat remaining 1 tsp oil in the same skillet over medium-high heat and add the chicken/seasonings mixture in a single layer.

Let the chicken brown nicely on all sides (don't let it cook through). Push the chicken to the edges of the skillet and add tomato paste and garlic powder to the center. Cook while mashing and pressing the tomato paste and garlic mixture into the hot skillet for 30 seconds or so before stirring it into the chicken.

In a liquid measure cup or blender combine flour and chicken broth until smooth. Slowly pour in 1/2 cup of broth, stirring quickly. When mixture thickens a bit, continue adding broth slowly, whisking quickly to mix broth with chicken. Stir in Worcestershire sauce and bring mixture to a simmer. Cook 5-6 minutes until the chicken is cooked through and sauce is bubbly and thickened. Season to taste with salt and pepper. Turn off heat, stir in sour cream. Serve over hot, cooked egg noodles or rice. Garnish with fresh parsley or green onions, if desired.