Directions

1. Gather all ingredients.
2. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle 2 tablespoons of the flour over chicken and toss to coat.
3. Heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add half of the chicken and brown on each side, 3 minutes. Transfer chicken to a plate. Repeat with remaining chicken, adding up to 1 tablespoon additional oil, if needed.
4. Melt butter in the skillet. Add mushrooms and onion and cook until mushrooms release liquid and liquid cooks away, 6 to 8 minutes. Add garlic to skillet. Cook until fragrant, about 1 minute. Sprinkle with remaining 1 tablespoon flour. Cook and stir 1 minute.
5. Add broth, Worcestershire sauce, mustard, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to skillet. Bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon.
6. Add sour cream to a small bowl. Gradually whisk about 1/2 cup of the hot broth mixture into the sour cream. Add the sour cream mixture back to the skillet. Return to a boil.
7. Return chicken to the skillet. Simmer until heated through and sauce thickens slightly, 2 to 3 minutes.
8. Serve with rice. Sprinkle with paprika and chives.