Prepare the Chicken:
Season the chicken pieces with salt, pepper, and paprika.

Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes until browned. Remove and set aside.

Sauté Vegetables:
Reduce heat to medium and add butter. Sauté onions for 2 minutes until softened. Add garlic and mushrooms, cooking until mushrooms are golden brown.

Make the Sauce:
Sprinkle flour over the mushrooms and stir well. Slowly add chicken broth, stirring continuously. Mix in Worcestershire sauce and Dijon mustard. Let simmer for 2-3 minutes.

Combine:
Return the cooked chicken to the skillet. Stir in sour cream and heavy cream, cooking until the sauce is creamy and heated through.

Serve:
Garnish with fresh parsley and serve over egg noodles or rice.