250g Brown button mushrooms – sliced or halved, depending on their size
1-2 Cloves of garlic
200ml Sour cream
150ml Chicken stock
1 tbsp Dijon mustard
Salt to taste
Add your chicken to a container and sprinkle with your salt, paprika, and black pepper, rubbing it in to ensure it’s evenly distributed, then let it marinade in the refrigerator for 2 hours.
In a cast iron skillet or pan, gently fry the onion slices in a tbsp of cooking oil, until translucent and soft. Add in chicken and let it brown off to seal in it’s moisture. Follow up by adding in your butter, garlic, and mushrooms. Cook everything together until mushrooms turn soft.
De-glaze your pan with chicken stock then add your sour cream, salt and mustard. Bring your heat down to low and let it simmer off.
Once cooked, serve and garnish with chopped fresh parsley and a squeeze of fresh lemon juice.