# Components:
→ Chicken
01 - 1.3 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized strips
02 - ½ teaspoon salt
03 - ¼ teaspoon black pepper
04 - 2 tablespoons all-purpose flour
→ Vegetables
05 - 9 ounces 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 - ½ cup full-fat sour cream
14 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Season chicken strips with salt and black pepper; toss with flour to coat evenly.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Brown chicken in batches for 3 to 4 minutes until golden but not fully cooked; remove and set aside.
03 - Add remaining olive oil and butter to skillet. Sauté onions and mushrooms until softened and golden, about 5 minutes. Stir in garlic and cook for an additional minute.
04 - Sprinkle paprika into skillet, then pour in chicken stock, stirring and scraping browned bits from the pan. Mix in Dijon mustard.
05 - Return chicken and its juices to the skillet. Reduce heat to medium-low and simmer gently for 7 to 8 minutes, allowing chicken to cook through and sauce to thicken slightly.
06 - Remove skillet from heat. Stir in sour cream and chopped parsley until sauce is smooth and creamy. Adjust seasoning to taste.
07 - Serve immediately over egg noodles, rice, or mashed potatoes. Garnish with extra parsley as desired.
