# What You'll Need:
→ 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)
# Step-by-Step Guide:
01 - Season chicken strips with salt and pepper, then toss evenly with flour.
02 - Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken in batches until golden on all sides but not fully cooked, about 3–4 minutes. Remove and set aside.
03 - Add remaining olive oil and butter to the skillet. Sauté onions and mushrooms until soft and golden, approximately 5 minutes. Stir in minced garlic and cook an additional minute.
04 - Sprinkle paprika into the pan, then pour in chicken stock, stirring and scraping up browned bits. Incorporate Dijon mustard until blended.
05 - Return chicken and accumulated juices to the skillet. Reduce heat to medium-low and simmer gently for 7–8 minutes until chicken is cooked through and sauce has thickened slightly.
06 - Remove skillet from heat and stir in sour cream and chopped parsley until the mixture is smooth and creamy. Adjust seasoning to preference.
07 - Serve immediately atop egg noodles, rice, or mashed potatoes, garnished with additional fresh parsley.
