Chicken Stroganoff

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2 tablespoons olive oil

3 medium yellow onions, thinly sliced into rings

1 green pepper, seeded and thinly sliced

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

8 ounces (15 medium) button mushrooms, thinly sliced

4 boneless, skinless chicken breasts, cut into 1/2-inch-thick strips

1 cup dry white wine

1 cup reduced-sodium chicken broth

2 tablespoons barbecue sauce

1 teaspoon Worcestershire sauce

2 tablespoons Dijon mustard

1 teaspoon hot sauce

1/2 cup sour cream

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