Add the chicken slices into a bowl, and sprinkle with a couple of good pinches of salt and pepper, plus the paprika; add ¼ cup of the flour, and toss everything until well coated.
Place a large skillet over medium-high heat, add 3-4 tablespoons of the sunflower oil; once hot, add the coated chicken pieces, cook until golden brown.
Into the same pan, add in the mushrooms and sauté for a few minutes until golden-brown. Empty contents of pan into heat proof container and set aside.
Reduce heat and add the 4 tablespoons of vegan butter into the emptied pan; once melted, add in the shallots and garlic and sauté; sprinkle in the remaining ½ cup of flour, and stir it into the butter, cooking the mixture for about 30 seconds or so.
Pour in the vegetable stock, whisking to avoid lumps and allow sauce to simmer until thickened.
Add the chicken and the mushrooms back into the pan with the thickened sauce, allowing a gentle simmer for 3-4 minutes; then, turn the heat off, and stir in the sour cream and the chopped parsley.
Serve over prepared noodles. (Although noodles are traditionally used this is also delicious over mashed potatoes.)
1 Pkg. Sol Cuisine Lightly Seasoned Meatless Chicken - Bulk
½ Tsp. paprika
¾ cup flour, (divided into ¼ cup and ½ cup)
4 Tbsp. Sunflower Oil
10 ounces crimini mushrooms, sliced
4 Tbsp. unsalted vegan butter
2 shallots, minced
2 cloves garlic, pressed through garlic press
3 cups vegetable stock, warm
3 Tbsp. vegan sour cream
1 Tbsp. chopped parsley
Fettucine noodles, cooked according to package instructions and tossed with melted vegan butter
Salt and Black Pepper to taste