# 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 black pepper
04 - 2 tablespoons 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 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
# Method:
01 - Season chicken strips with salt and black pepper, then toss them in all-purpose flour to coat evenly.
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 fully cooked, about 3–4 minutes. Remove and set aside.
03 - Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Cook onions and mushrooms until tender and golden, approximately 5 minutes. Stir in minced garlic and cook for an additional 1 minute.
04 - Sprinkle paprika over the vegetables, then pour in chicken stock. Stir well, scraping browned bits from the pan. Incorporate Dijon mustard thoroughly.
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 thickens slightly.
06 - Remove skillet from heat. Stir in sour cream and chopped parsley until the sauce is smooth and creamy. Adjust seasoning as needed.
07 - Immediately serve over egg noodles, rice, or mashed potatoes, garnished with additional parsley.
