In a large skillet, heat the olive oil over medium heat.

Add the chicken strips and cook until golden brown and fully cooked. Remove chicken and set aside.

In the same skillet, add the onion and garlic and sauté until the onion is translucent.

Add the mushrooms and cook until they are soft.

Sprinkle the flour over the vegetables and stir to coat.

Gradually add the chicken broth, stirring continuously, until the mixture starts to thicken.

Lower the heat and stir in the sour cream, mustard, and Worcestershire sauce. Cook until the mixture is hot but not boiling.

Return the chicken to the skillet and season with salt and pepper. Heat through.

Garnish with chopped parsley before serving.