2. In the same pan, add chicken strips, browning lightly.
3. Add water, chicken stock, sour cream and mustard to the pan, and continue cooking over a low heat until chicken is cooked through and the sauce has reduced and thickened.
4. Meanwhile, in another pan, add zucchini to a hot pan with salt and oil and cook for 2 minutes or until slightly browned. Remove from pan and add to serving bowl.
5. Add mushrooms to chicken dish and stir well until heated through. Serve with spiralized zucchini.