# 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 sour cream (full-fat recommended)
14 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
# Directions:
01 - Season chicken strips with salt and pepper. Toss with flour until evenly coated.
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, about 3–4 minutes per batch. Transfer chicken to a plate.
03 - Add remaining olive oil and butter to the skillet. Sauté onions and mushrooms until soft and lightly golden, about 5 minutes. Add garlic and sauté for 1 additional minute.
04 - Sprinkle paprika over the vegetables. Pour in chicken stock and scrape the pan to incorporate browned bits. Stir in Dijon mustard until smooth.
05 - Return cooked chicken and any accumulated juices to the skillet. Reduce heat to medium-low and simmer gently for 7–8 minutes, until chicken is fully cooked and sauce thickens slightly.
06 - Remove skillet from heat. Stir in sour cream and chopped parsley, blending until sauce is silky. Adjust seasoning if necessary.
07 - Plate immediately over cooked egg noodles, rice, or mashed potatoes. Garnish with extra fresh parsley.
