Chicken and mushrooms in a silky sauce, perfect for pairing with pasta, 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 freshly 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 garlic cloves, 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 pieces with salt and black pepper. Coat evenly with flour, shaking off excess.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sauté the chicken in batches until golden on all sides, about 3 to 4 minutes, leaving the centers slightly underdone. Transfer to a plate.
03 - Add remaining olive oil and butter to the same pan. Sauté chopped onion and sliced mushrooms until softened and lightly browned, about 5 minutes. Stir in minced garlic and cook for 1 additional minute.
04 - Sprinkle paprika into the pan. Add chicken stock, scraping any browned bits from the skillet. Mix in Dijon mustard until well combined.
05 - Return browned chicken pieces with any accumulated juices to the skillet. Lower heat to medium-low and simmer gently for 7 to 8 minutes, or until chicken is cooked through and sauce is slightly thickened.
06 - Remove from heat. Stir in sour cream and chopped parsley until smooth, adjusting seasoning as needed.
07 - Immediately serve over egg noodles, rice, or mashed potatoes, garnishing with extra parsley as desired.
