Paprika Chicken with Mushrooms

Paprika Chicken with Mushrooms

257 Reviews 20 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
MARLANA ADAMEK
Recipe by  MARLANA ADAMEK

“There's something about chicken with paprika that is soooo good! Cooking this dish covered makes a nice mushroom sauce that can be spooned over the chicken for serving.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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 the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
  3. Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.

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Reviews (257)

Rate This Recipe
naples34102
298

naples34102

Three stars as written since it is clearly lacking in much seasoning, however, with a little tweaking this is easily a five star dish. I sauteed the mushrooms and onion first (I used shallots and added a couple shots of Worcestershire sauce) then removed that from the pan and set it aside while I cooked the chicken (I used turkey cutlets) which I had dredged in flour before sauteeing. Once nicely browned I removed the meat and deglazed the pan with all those wonderful browned bits with chicken broth and white wine. I let that reduce to about half its volume, then swirled in a few pats of butter. I served the cutlets over fresh sauteed spinach, topped them with the mushroom/shallot mixture, then poured that luscious sauce over it all. Loved it.

marysf
87

marysf

Will definitely make this again. Was very please with how quick & easy it was to make. Used bottled crushed garlic on chicken and in sauce and used frozen mushrooms(all I had). Will use a larger "sweet" onion and fresh wild mushrooms next time. Also added a couple of generous glugs of a dry white wine during cooking and before serving also added a bit more butter and let sauce reduce. Served with Fettuccine Florentine, mixed spring greens and garlic rolls.

2CatsandMe
74

2CatsandMe

I thought this recipe was fantastic as written. Thank you Marlana.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 260 cal
  • 13%
  • Fat
  • 14.4 g
  • 22%
  • Carbs
  • 6.8 g
  • 2%
  • Protein
  • 27 g
  • 54%
  • Cholesterol
  • 91 mg
  • 30%
  • Sodium
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

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Romantic Chicken with Artichokes and Mushrooms