Paprika Chicken with Mushrooms

I debated putting this recipe on the blog because I wasn’t “in love” with this dish, but I’m posting it because it is simple, healthy, and has only a few ingredients. Don’t get me wrong, it is not bad, it just doesn’t have that “wow” factor. I love mushrooms, and the paprika gave it a unique flavor. My husband actually liked this! The only thing I would complain about is the sauce… it would be better and more like a “Chicken Marsala” if you added some chicken broth, sour cream, or red wine. Those ingredients would give it the “wow” factor in my opinion. Anyways, here is the recipe. I found it online at Feel free to alter the recipe as you wish.

Pound chicken and sprinkle with paprika, salt, pepper, and garlic powder.

Melt butter over medium heat and cook chicken for 10 minutes, covered.

Flip chicken and top with sliced onions and mushrooms and cook, covered, for another 10 minutes.

Reduce heat to low, stir mushrooms and onions in with butter sauce, and simmer for 5 minutes, uncovered.

Serve immediately.

Paprika Chicken with Mushrooms
4 boneless, skinless chicken breasts
1 tsp papkria
salt and pepper to taste
1 pinch garlic powder
1/4 cup butter
1 onion, sliced into thin rings
1 lb fresh mushrooms, sliced

1. Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
2. In a large skillet, melt butter over medium heat. Arrange chicken breasts in the pan, cover, and cook 10 minutes.
3. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
4. Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low and cook uncovered for 5 minutes.

Serves 4
Amount Per Serving: Calories: 260 | Total Fat: 14.4g | Cholesterol: 91mg

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