# Components:
→ Chicken
01 - 1.3 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized strips
02 - ½ teaspoon salt
03 - ¼ teaspoon black pepper
04 - 2 tablespoons all-purpose flour
→ Vegetables
05 - 9 ounces cremini or white mushrooms, sliced
06 - 1 medium onion, finely chopped
07 - 2 cloves garlic, minced
→ Sauce
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons olive oil
10 - 1 cup chicken stock
11 - 1 tablespoon Dijon mustard
12 - 1 teaspoon paprika
13 - ½ cup sour cream (full-fat recommended)
14 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
# Directions:
01 - Season the chicken with salt and black pepper, then toss with flour until evenly coated.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken in batches until golden on all sides but not fully cooked, about 3 to 4 minutes. Remove and set aside.
03 - Add remaining olive oil and butter to the skillet. Sauté onions and mushrooms until softened and golden, approximately 5 minutes. Stir in garlic and cook for 1 more minute.
04 - Sprinkle paprika over the vegetables, then pour in chicken stock, stirring to deglaze the pan and lift browned bits. Incorporate Dijon mustard thoroughly.
05 - Return chicken and any accumulated juices to the skillet. Reduce heat to medium-low and simmer gently for 7 to 8 minutes until chicken is cooked through and sauce slightly thickens.
06 - Remove skillet from heat and stir in sour cream and chopped parsley until smooth and creamy. Adjust seasoning as needed.
07 - Serve immediately over egg noodles, rice, or mashed potatoes, garnished with additional parsley.
