Chop chicken breasts into chunky strips, in a frying pan sear to give them a little colour, don’t cook them fully, put to one side in a bowl.
Cook the onion in the same pan for 6-8 minutes until soft, then add the garlic and paprika and fry for 1 more minute. Pour in the stock, Dijon mustard, and Worcestershire sauce, then add the seared chicken and simmer for 5-6 minutes until the chicken is cooked.
Stir in the soured cream/yoghurt over low heat until the sauce is creamy and simmering. Top with parsley and serve with rice or mashed potatoes.
