Instructions:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken strips with salt and pepper, then sauté them for 4-5 minutes until golden brown and thoroughly cooked. Remove from skillet and keep aside.
Utilize the same skillet to heat the remaining olive oil. Add onions and garlic, cooking until they are translucent and soft, about 2-3 minutes.
Incorporate the mushrooms and fry until they are well browned, approximately 5-6 minutes.
Mix in the chicken broth, sour cream, Dijon mustard, and paprika. Allow the mixture to reach a gentle simmer, and let it cook for 2-3 minutes, stirring occasionally.
Reintroduce the chicken to the skillet, stirring well to coat it in the creamy sauce. Let it simmer for an additional 2 minutes, ensuring everything is warm.
Serve the stroganoff over prepared egg noodles or rice, garnished with fresh parsley.
Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins | Servings: 4
