# 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 ground 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 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 full-fat sour cream
14 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
# Directions:
01 - Season bite-sized chicken strips with salt and black pepper, then coat evenly with all-purpose flour.
02 - Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high. Sauté chicken in batches until golden, about 3 to 4 minutes per batch, without cooking through. Transfer to a plate and set aside.
03 - Add remaining olive oil and butter to the skillet. Sauté chopped onion and sliced mushrooms until softened and lightly browned, about 5 minutes. Stir in minced garlic and cook for 1 minute.
04 - Sprinkle paprika over the vegetables. Pour in chicken stock and stir, scraping the bottom of the pan to incorporate browned bits. Stir in Dijon mustard until evenly combined.
05 - Return chicken and accumulated juices to the pan. Lower heat to medium-low and simmer gently for 7 to 8 minutes, until chicken is fully cooked and sauce is slightly thickened.
06 - Remove skillet from heat. Stir in sour cream and chopped parsley until the sauce is smooth and creamy. Taste and adjust seasoning as desired.
07 - Serve hot over egg noodles, rice, or mashed potatoes. Garnish with extra parsley if desired.
