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 3-4 minutes per side. Add shallot and continue cooking for another 3 minutes
Stir in garlic, give it another 30 seconds and return mushrooms back into the pan. Add sour cream and Greek yogurt along with the dijon mustard, cover with a lid and simmer on a low heat for 5 minutes
Sprinkle with the parsley and serve immediately.