Ingredients:

• 500g chicken breast, sliced
• 200g mushrooms, sliced
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup sour cream
• 2 tablespoons flour
• 1 teaspoon mustard
• 2 cups chicken broth
• 3 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish
• Pasta or rice for serving

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until they are translucent.
2. Add the sliced chicken breast and cook until browned on all sides.
3. Stir in the mushrooms and continue to cook until they become tender.
4. Sprinkle the flour over the chicken and mushrooms, stirring to combine and cook for an additional 2 minutes.
5. Pour in the chicken broth and bring to a simmer. Add the mustard, salt, and pepper, and cook for about 5 minutes until the sauce thickens.
6. Reduce the heat to low, and stir in the sour cream until well combined. Heat through without boiling.
7. Serve the stroganoff over cooked pasta or rice, and garnish with fresh parsley.