Instructions

Step 1: Sauté the Chicken

Heat Oil and Butter: In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.

Brown the Chicken: Add the thinly sliced chicken to the skillet, making sure not to overcrowd the pan. Sauté for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.

Step 2: Cook the Vegetables

Sauté Onions and Garlic: In the same skillet, add the finely chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is soft and translucent.

Add Mushrooms: Add the sliced mushrooms to the skillet and cook for another 5-7 minutes until the mushrooms are browned and have released their juices.

Step 3: Make the Sauce

Sprinkle Flour: Sprinkle 2 tablespoons of flour over the mushrooms and stir well to coat, cooking for about 1 minute.

Add Chicken Broth: Gradually pour in 1 cup of chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.

Return Chicken to Skillet: Add the browned chicken back into the skillet. Reduce the heat to low and let it simmer for about 10 minutes.

Stir in Sour Cream and Paprika: Remove the skillet from heat and stir in 1 cup of sour cream and 1 teaspoon of paprika. Mix well until the sauce is smooth and creamy.