Heat the butter in a large heavy based frying pan over medium to high heat. Brown the chicken for about 5-6 minutes on each side or until cooked through. Remove chicken and additional juices from the pan and set aside covered in aluminium foil.
Add additional butter to the pan and the garlic and heat until the butter melts. Add the mushrooms and saute until soft. Add the onion powder and paprika and stir through.
Whisk the cream cheese into the mushrooms until well blended. Mix in the cream and the sour cream and stir until the sauce becomes smooth and creamy. Season the sauce with salt and pepper to taste.
Add the juices from the cooked chicken and whisk into the sauce. Add the cheese and stir until the cheese melts.
Add the chicken back to the pan and allow to simmer gently for about 10 minutes. Cover the dish with a lid off the heat for about 15 minutes before serving, for soft and tender chicken.
Sprinkle the dish with fresh chopped parsley just prior to serving. Serve with a side of your favorite greens such as green beans or broccoli. Cauliflower Rice and Cauliflower Mash go well with this dish.
If you use breast fillets that are too thick, they can take longer to cook and may also be a bit tough on the inside. Cut breasts in half if they are too big. Letting the dish sit covered after making the dish can help the meat to tenderise.Thigh fillets work wonderfully in this recipe as the flesh is more tender and moist once cooked. If you use thigh fillets, either use larger ones for one serve or you may need 1 1/2-2 thigh fillets per person. Recipe is based on approximately 150 gms/7oz of cooked chicken per serve.Recipe can be stored for about 3 days in the fridge or can be frozen. To reheat- defrost if frozen and either microwave or reheat in the oven until the chicken has heated through.