# 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 with flour until evenly coated.
02 - Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sauté chicken in batches until golden on all sides but not fully cooked, about 3 to 4 minutes. Remove chicken and set aside.
03 - Add remaining olive oil and butter to the skillet. Sauté onions and mushrooms until softened and golden, approximately 5 minutes. Stir in minced garlic and cook for an additional minute.
04 - Sprinkle paprika over vegetables. Pour in chicken stock, stirring and scraping up any browned bits. Stir in Dijon mustard.
05 - Return chicken and accumulated juices to skillet. Reduce heat to medium-low and simmer gently for 7 to 8 minutes until chicken is cooked through and sauce slightly thickens.
06 - Remove skillet from heat. Stir in sour cream and chopped parsley until sauce is smooth and creamy. Adjust seasoning to taste. Serve immediately over egg noodles, rice, or mashed potatoes, garnished with extra parsley.
