Ingredients:
1 lb (450g) chicken breast, cut into strips
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1/2 lb (250g) mushrooms, sliced
1 tbsp flour
1 cup (240ml) chicken broth
1/2 cup (120ml) heavy cream
2 tsp Dijon mustard
1 tsp smoked paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken strips, season with salt and pepper, and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining olive oil and sauté the chopped onion until translucent, about 4 minutes. Add the garlic and mushrooms, and cook until the mushrooms are tender and browned, about 5 minutes.
Sprinkle the flour over the mushroom mixture, stirring constantly for 1 minute. Gradually pour in the chicken broth, stirring continuously until the sauce thickens.
Stir in the heavy cream, Dijon mustard, and smoked paprika. Bring to a gentle simmer, then return the chicken to the skillet. Cook for another 5-7 minutes until the chicken is fully cooked and the sauce has thickened.
Adjust the seasoning with more salt and pepper if needed. Garnish with freshly chopped parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 350 kcal | Servings: 4 servings
