Wash the chicken and season with salt and pepper.
In a large skillet, melt the butter over medium heat. Fry the chicken until golden brown all sides.
Place the chicken in a baking dish (we used individual ones). Cover with the mushrooms, parsley and dill.
In the skillet, add the green onions and some extra butter as needed. Stir fry until soft. Set aside.
Add the flour to the butter stirring constantly until it becomes thick.
Add the lemon juice and paprika to the flour mixture, stir well and add the green onions to it, mix well.
Add the sour cream to the skillet, cook stirring until well combined.
Pour the sauce over the chicken and bake on a previously pre-heated oven at 180°C for around 45 minutes.