Instructions:
step 1 Boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash with butter, milk, sour cream, salt, and pepper until creamy. Set aside.
step 2 Season chicken strips with smoked paprika, salt, and pepper.
step 3 Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
step 4 Add chicken and cook for 5-6 minutes until golden and cooked through. Remove and set aside.
step 5 In the same skillet, add remaining 2 tablespoons of butter. Sauté garlic, onions, mushrooms, and bell peppers for 6-8 minutes until tender and caramelized.
step 6 Return chicken to the skillet and toss with the sautéed veggies. Cook for 2 more minutes to combine flavors.
step 7 Serve hot with a generous scoop of mashed potatoes. Garnish with chopped fresh parsley.
Storage and Reheating Tips:
Refrigerate leftovers in airtight containers for up to 3 days. Reheat chicken and vegetables in a skillet over medium heat. Warm mashed potatoes on the stovetop or in the microwave with a splash of milk for creaminess.
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