# 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
# Steps:
01 - Season chicken with salt and pepper; toss evenly with flour to coat.
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 remaining olive oil and butter to the 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 to deglaze the pan and incorporate browned bits. Mix in Dijon mustard thoroughly.
05 - Return chicken and accumulated 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 from heat; stir in sour cream and chopped parsley until sauce is smooth and creamy. Adjust seasoning as needed. Serve immediately over egg noodles, rice, or mashed potatoes, garnished with additional parsley.
