Begin by seasoning the chicken strips with salt and pepper.

In a large skillet, heat olive oil over medium-high heat.

Add the chicken strips and cook for about 5–7 minutes until golden brown. Remove from the pan and set aside.

In the same skillet, add onions, mushrooms, and garlic. Sauté for around 3–5 minutes, or until they become tender and fragrant.

Sprinkle flour over the vegetables and stir well to combine, cooking for an additional minute.

Slowly add the chicken broth while stirring to prevent lumps, then add the Dijon mustard.

Once the sauce becomes thick and bubbly, reduce the heat.

Add the sour cream and chicken back into the skillet. Mix until everything is well-coated in the sauce, and heat through.

Serve over cooked egg noodles or rice, garnished with fresh parsley.