# What you 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 full-fat sour cream
14 - 2 tbsp fresh parsley, chopped
# How to Make It:
01 - Season chicken strips with salt and black pepper, then toss with all-purpose 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 3–4 minutes. Remove and set aside.
03 - Add remaining olive oil and butter to skillet. Sauté onions and mushrooms until soft and golden, approximately 5 minutes. Stir in garlic and cook an additional minute.
04 - Sprinkle paprika over vegetables, then pour in chicken stock, stirring and scraping up browned bits from the pan. Incorporate Dijon mustard into the mixture.
05 - Return chicken and any accumulated juices to the skillet. Lower heat to medium-low and simmer gently for 7–8 minutes until chicken is fully cooked and sauce slightly thickens.
06 - Remove skillet from heat. Stir in sour cream and chopped parsley until the sauce is smooth and creamy. Adjust seasoning as needed.
07 - Plate immediately over egg noodles, rice, or mashed potatoes. Garnish with additional fresh parsley.
