Lighter Chicken and Mushroom Stroganoff

1.Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the chicken strips and cook until lightly browned and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.

2.Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and have released their liquid, about 5-7 minutes.

3.Sprinkle the flour over the onion and mushroom mixture, stirring constantly for 1 minute to cook out the raw flour taste.

4.Gradually whisk in the chicken broth, stirring until the mixture thickens slightly. Stir in the Dijon mustard and Worcestershire sauce.

5.Bring the sauce to a gentle simmer, then reduce heat to low. Return the cooked chicken to the pan.

6.Remove the skillet from the heat. Stir in the light sour cream until well combined. Do not boil after adding sour cream, as it may curdle.

7.Season with salt and freshly ground black pepper to taste. Stir in the fresh parsley.

8.Serve immediately over cooked egg noodles or rice.