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1. Add 1 tablespoon of olive oil to a large saucepan and heat over medium heat.
2. Add the onions and cook for 8 minutes, or until soft.
3. Add the sliced green pepper, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the mushrooms.
4. Cook for 6 minutes, or until the mushrooms are tender.
5. Pour the vegetables into a colander, reserving ½ cup of the liquid.
6. Return the pan and 1 tablespoon of olive oil to the heat.
7. Use the remaining salt and pepper to season the chicken.
8. Cook the chicken in batches until golden brown and cooked through, about 5 minutes.
9. Combine the chicken and vegetables.
10. Pour the wine, broth, and vegetable liquid into the pan and bring to a boil.
11. Let the sauce cook while removing any bits from the bottom of the pan to incorporate into the sauce.
12. Add the barbecue sauce, Worcestershire, mustard, and hot sauce.
13. Whisk until nice and smooth.
14. Boil the mixture until the liquid has reduced by half, and the sauce thickens.
15. Reduce the heat, add the sour cream and whisk until smooth, being careful not to boil the sauce.
16. Return the vegetables and chicken to pan and simmer until heated through.
17. Serve over rice or pasta.
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