Tender chicken and mushrooms simmered in a creamy sauce, ideal for pairing with noodles, rice, or mashed potatoes.
# 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 ground 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 - 1/2 cup full-fat sour cream
14 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
# Directions:
01 - Season chicken strips evenly with salt and pepper. Toss with flour until thoroughly coated.
02 - In a large skillet over medium-high heat, pour in 1 tablespoon olive oil and melt 1 tablespoon butter. Sauté chicken in batches until golden on all sides, about 3 to 4 minutes per batch. Transfer to a plate; chicken will finish cooking in sauce.
03 - Add remaining olive oil and butter to skillet. Sauté onions and mushrooms until vegetables are tender and lightly caramelized, about 5 minutes. Stir in garlic and cook for 1 minute more.
04 - Sprinkle paprika over vegetables. Pour chicken stock into pan and stir, scraping up any browned bits. Mix in Dijon mustard.
05 - Return chicken and accumulated juices to skillet. Lower heat to medium-low and simmer gently for 7 to 8 minutes, until chicken is fully cooked and sauce thickens slightly.
06 - Remove pan from heat. Fold in sour cream and chopped parsley, stirring until sauce is smooth and uniform. Adjust salt and pepper as needed.
07 - Present immediately over egg noodles, rice, or mashed potatoes. Garnish with additional fresh parsley.
