# Ingredients:
→ Chicken
01 - 1.3 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized strips
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
04 - 2 tbsp all-purpose flour
→ Vegetables
05 - 9 oz cremini or white mushrooms, sliced
06 - 1 medium onion, finely chopped
07 - 2 cloves garlic, minced
→ Sauce
08 - 2 tbsp unsalted butter
09 - 2 tbsp olive oil
10 - 1 cup chicken stock
11 - 1 tbsp Dijon mustard
12 - 1 tsp paprika
13 - 1/2 cup sour cream, full-fat recommended
14 - 2 tbsp fresh parsley, chopped (plus extra for garnish)
# Directions:
01 - Season the chicken strips evenly with salt and black pepper, then toss with all-purpose flour to coat thoroughly.
02 - Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sauté the chicken in batches until golden on all sides but not fully cooked, approximately 3 to 4 minutes. Remove from skillet and set aside.
03 - Add the remaining olive oil and butter to the skillet. Sauté the chopped onion and sliced mushrooms until softened and golden, about 5 minutes. Incorporate minced garlic and cook for an additional 1 minute.
04 - Sprinkle paprika over the vegetables, then pour in the chicken stock while scraping the skillet to release browned bits. Stir in Dijon mustard until fully combined.
05 - Return the seared chicken and 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 thickens slightly.
06 - Remove skillet from heat. Stir in sour cream and chopped parsley until the sauce is smooth and creamy. Adjust seasoning to taste.
07 - Transfer to serving plates and garnish with additional parsley. Best enjoyed immediately over egg noodles, rice, or mashed potatoes.
