Heat the oil nonstick large skillet over medium-high heat. Add chicken in single layer. Cook, without undisturbed, until browned on bottom, about 4 minutes. Flip and continue to cook until chicken is cooked through, about 4 minutes more. Transfer chicken to a large plate to rest.
Melt remaining the butter in same skillet over medium-high heat. Add the onion and saute until translucent.
Add the sliced mushrooms and saute until cooked through until any liquid has evaporated and the mushrooms begin to brown (about 7 to 9 minutes), be sure to scrape the bottom of fry pan to get all the brown bits that may be stuck to the pan.
Stir in flour and garlic and cook until fragrant, about 30 seconds.
Stir in stock, Worcestershire sauce, paprika, salt and pepper scraping up any browned bits on the bottom of the pan. Bring to a boil and allow to thicken.
Lower heat, stir in the sour cream and parsley. Return chicken to the pan with any accumulated juices and cook until warmed through. Taste for seasoning and add more salt as needed.
Serve over egg noodles, rice, zucchini noodles, or cauliflower rice for low carb options.
To Use Chicken Breast Meat
Dry the thin sliced chicken breast well with paper towels after rinsing them under cold water and then lightly flour them. Flouring creates a barrier between the oil in the pan and the moisture in the chicken so that the oil splatters less, and it also helps to produce a consistent brown, crispy exterior while retaining moisture in the meat.Tips
For tender, juicy chicken, avoid overcooking. The best way to prevent overcooking is to use an instant-read thermometer. You’re looking for a reading of 175°F/80°C for chicken thighs and 170°F/76°C For breast meat.
Use full fat sour cream as low fat and fat free sour cream will liquify when heated and thin out the sauce. If you want to use them, be sure to increase the flour by a half tablespoon.