# Components:
→ 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 full-fat sour cream
14 - 2 tbsp fresh parsley, chopped, plus extra for garnish
# Directions:
01 - Season chicken strips with salt and pepper, then toss evenly with 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 completely cooked, about 3 to 4 minutes. Remove and set aside.
03 - Add remaining olive oil and butter to skillet. Sauté onions and mushrooms until softened and golden, roughly 5 minutes, then stir in garlic and cook for 1 additional minute.
04 - Sprinkle paprika over vegetables, then pour in chicken stock, stirring to deglaze the pan and lift any browned bits. Stir in Dijon mustard until incorporated.
05 - Return chicken and accumulated juices to skillet. Reduce heat to medium-low and let simmer gently for 7 to 8 minutes until chicken is fully cooked and sauce slightly thickens.
06 - Remove skillet from heat and fold in sour cream and chopped parsley until smooth and creamy. Adjust seasoning to taste.
07 - Serve immediately over egg noodles, rice, or mashed potatoes, garnished with extra parsley.
