Slice the chicken into thin strips. Season with salt and pepper. This helps the chicken cook quickly and evenly. Keep pieces similar in size for better texture.

Heat oil and butter in a large pan over medium heat. Add chicken and cook for 5–6 minutes. Stir occasionally until it turns golden and fully cooked. Remove and set aside.

In the same pan, add onion and garlic. Cook for 2–3 minutes until soft. Add mushrooms and cook until they release moisture and become tender and slightly browned.

Sprinkle flour over the vegetables. Stir well to combine. Cook for one minute to remove raw taste. This helps thicken the sauce later and gives it a smooth texture.

Pour in chicken broth slowly while stirring. Bring to a gentle simmer. Let it cook for a few minutes until the sauce starts to thicken slightly.

Return cooked chicken to the pan. Add paprika and mix well. Let everything simmer together for 5 minutes. This helps the flavors blend nicely.

Lower the heat and add sour cream. Stir gently until the sauce becomes creamy and smooth. Do not boil after adding sour cream to avoid curdling.

Serve hot over cooked pasta or rice. Spoon extra sauce on top. Garnish with parsley if desired. Enjoy a warm and comforting meal.