Slice the chicken diagonally across the grain into pieces of around 2cm x 5cm.

Sprinkle the flour, paprika, white pepper, and sea salt onto a plate, use a fork to combine well, then roll the chicken pieces in the flour so each piece is completely covered.

In a wok on medium-high heat, heat two tablespoons of cooking oil until the oil sizzles when you drop a little flour in, then fry the chicken pieces first on one side then on the other just until they brown and remove immediately.

In a cast iron skillet or large pan, on low heat, gently fry the onion slices in a tablespoon each of butter and a neutral cooking oil until translucent and soft, then set aside.

In the same skillet or pan, turn up the heat and sauté the mushrooms in a tablespoon of olive oil until brown, then turn down the heat, add the sour cream and cream, the onions and chicken, then the spices and sauces and mustard, and gently simmer for ten minutes or so until the sauce thickens and spices meld together. Taste and if needed adjust the seasoning, adding a little salt if you like.

Plate individually with rice or noodles, garnish with fresh dill, and serve with dishes of gherkins and additional sour cream.