In a medium bowl combine chicken, paprika, smoked paprika, salt and pepper.
Melt 1 Tbsp of butter in a large pan, over medium heat. Add mushrooms and cook stirring occasionally for 5 minutes or until slightly browned. Remove mushrooms to a plate.
In the same pan, melt the remaining Tbsp of butter and cook chicken, 5-6 minutes per side or until cooked through. Add shallot and continue cooking for another 3 minutes.
Stir in garlic, saute for 30 seconds and return mushrooms to pan. Add sour cream and dijon mustard, cover and simmer on low for 5 minutes.
Sprinkle with the parsley and serve immediately.
Serving Suggestion: Serve over egg noodles.
