# Ingredient List:
→ 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 with salt and black pepper, then toss with all-purpose flour until evenly coated.
02 - In a large skillet over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon butter. Sauté the chicken in batches until golden on all sides but not fully cooked, approximately 3 to 4 minutes. Remove and set aside.
03 - Add remaining olive oil and butter to the pan. Cook onions and mushrooms until softened and golden, about 5 minutes. Stir in garlic and cook for an additional 1 minute.
04 - Sprinkle paprika over the vegetables, then pour in chicken stock while scraping up browned bits from the pan. Stir in Dijon mustard to combine.
05 - Return chicken and any accumulated juices to the skillet. Reduce heat to medium-low and gently simmer for 7 to 8 minutes until chicken is fully cooked and sauce thickens slightly.
06 - Remove from heat and stir in sour cream and chopped parsley until the sauce is smooth and creamy. Adjust seasoning as needed.
07 - Present immediately over egg noodles, rice, or mashed potatoes. Garnish with extra parsley.
