# What You'll Need:
→ 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 ground black pepper
04 - 2 tablespoons all-purpose flour
→ Vegetables
05 - 9 oz cremini or white mushrooms, sliced
06 - 1 medium onion, finely chopped
07 - 2 garlic cloves, 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)
# How to Make It:
01 - Combine chicken pieces with salt and pepper, then coat evenly with flour.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high. Brown chicken strips in batches until golden on all sides, about 3 to 4 minutes. Remove and set aside.
03 - Add remaining olive oil and butter to the skillet. Sauté onion and mushrooms until softened and lightly golden, about 5 minutes. Stir in minced garlic and cook for 1 minute.
04 - Sprinkle paprika over vegetables, pour in chicken stock, and deglaze by scraping up any browned bits. Stir in Dijon mustard.
05 - Return browned chicken and any juices back to the skillet. Lower heat to medium-low, simmer gently for 7 to 8 minutes until chicken is fully cooked and sauce slightly thickens.
06 - Remove skillet from heat. Stir in sour cream and chopped parsley until smooth. Adjust salt and pepper as needed.
07 - Spoon immediately over egg noodles, rice, or mashed potatoes. Garnish with additional parsley.
