In a large ziplock plastic bag, combine flour, seasoned salt, pepper and garlic powder. Add chicken and toss to coat; shake off excess coating.
Heat oil in a large skillet over medium-high heat. Add chicken; brown on both sides. Remove chicken from skillet and set aside. Pour off all but 2 tablespoons of oil from skillet.
Add onion, mushrooms, bell pepper and garlic to skillet; cook until soft. Add sour cream, broth and hot sauce; mix well. Return chicken to skillet and smother with sauce. Bring to a simmer, cover, lower heat and simmer for 25-35 minutes, until chicken is cooked through.