Cook Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken strips and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Sauté Vegetables:

In the same skillet, add the chopped onion and cook until it becomes translucent, about 3-4 minutes.

Add the minced garlic and sliced mushrooms, and continue to cook until the mushrooms are tender and any liquid has evaporated, about 5-6 minutes.

Create Sauce:

Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.

Gradually add the chicken broth, stirring constantly until the mixture begins to thicken.

Add Cream and Seasonings:

Stir in the sour cream, Dijon mustard, and paprika. Mix well until the sauce is smooth and creamy.

Return the cooked chicken to the skillet and stir to coat with the sauce. Cook until everything is heated through, about 2-3 minutes.

Season with salt and freshly ground black pepper to taste.

Serve:

Serve the chicken stroganoff over cooked egg noodles or rice.

Garnish with chopped fresh parsley.