# Components:
→ Chicken
01 - 1.3 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized strips
02 - 1/2 teaspoon salt
03 - 1/4 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 - 1/2 cup full-fat sour cream
14 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Season chicken strips with salt and black pepper, then toss evenly in all-purpose flour to coat.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sauté chicken in batches until golden on all sides but not fully cooked, about 3 to 4 minutes. Remove chicken and keep warm.
03 - Add remaining olive oil and butter to the skillet. Sauté onions and mushrooms until tender and golden, approximately 5 minutes. Stir in minced garlic and cook for an additional minute.
04 - Sprinkle paprika over the vegetables, then pour in chicken stock, scraping the pan to release browned bits. Stir in Dijon mustard until well combined.
05 - Return chicken along with its juices to the skillet. Reduce heat to medium-low, cover, and simmer gently for 7 to 8 minutes until chicken is cooked through and sauce slightly thickens.
06 - Remove skillet from heat. Stir in sour cream and chopped parsley until sauce is smooth and creamy. Adjust seasoning as needed.
07 - Serve warm over egg noodles, rice, or mashed potatoes. Garnish with additional parsley.
