2 large chicken breasts cut in half lengthwise
½ teaspoon salt
¼ teaspoon fresh ground black pepper
⅛ teaspoon paprika
2 tablespoon butter
1 tablespoons olive oil
4 tablespoons butter
1 large onion chopped
1 lb. white or cremini mushrooms sliced
2 clove garlic minced
2 tablespoons flour
2 ½ cups low sodium chicken broth
1 tablespoon Worcestershire sauce
2 teaspoon Dijon mustard
⅔ cup cup sour cream, full fat
Fresh chopped Italian parsley
Season the chicken with salt, pepper, and paprika. Melt the butter and heat the olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown on both sides. Plate the cooked chicken.
Melt 4 tablespoons butter in the same skillet over medium heat. Add the onions and mushrooms. Cook until the onions are soft and the mushrooms are lightly browned. Reduce the heat to low and add the garlic cooking for 1 minute while stirring constantly.
Sprinkle in the flour and continue cooking for 2 minutes while stirring. Slowly stir in the chicken broth. Continue cooking over low heat until slightly thickened. Stir in the Worcestershire sauce and the mustard. Cook for 2-3 more minutes.
Turn the heat as low as it will go and stir in the sour cream. Add the cooked chicken breasts back to the skillet with the stroganoff sauce and warm. Serve over rice, egg noodles, or mashed potatoes. For best results serve promptly.