Skillet chicken stroganoff

Heat olive oil in a large skillet. Cut chicken breast into small thin pieces.

Toss the chicken with a little flour to coat; the flour also thickens the sauce.

Sear the chicken in one layer, in two batches so the pan is not crowded; let it sit a minute first so the flour adheres and does not burn. Remove to a plate.

Pour off oil to leave a couple of teaspoons; use butter for the fat.

Add finely chopped onion and thickly sliced cremini mushrooms; season the mushrooms and cook until browned, about five minutes (10 expected).

Add garlic and cook about 30 seconds, until the raw smell subsides.

Add the stock and let it reduce a little.

Stir in a dollop of sour cream and a little Dijon mustard.

Return the chicken and cook together a couple of minutes, without overcooking. Add chopped parsley, cook another minute, take off the heat.

Serve over buttered egg noodles.