About this recipe: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.
4 skinless, boneless chicken breast fillets
1 teaspoon paprika
salt and pepper to taste
1 pinch garlic granules
60g (2 oz) butter
1 onion, sliced into thin rings
450g (1 lb) fresh mushrooms, sliced
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Method Prep:15min › Cook:25min › Ready in:40min
Pound chicken breasts to 1cm thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper and garlic granules.
In a large frying pan, 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.
Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low and cook uncovered for 5 minutes.
I was expecting the sauce to be creamy like the picture, but it was very thin and I had to thicken it with cornflour. Did not taste much like paprika, either, although I followed the ingredients list to the letter. - 05 Jul 2011
Lovely recipe, I made it with 2 chicken breast instead of 4, but kept all other ingredients the same. We liked the generous quantity of vegetables, it felt like a top class ready meal with attitude. Will certainly make it again. - 19 Jul 2014
We liked this very much. Our chicken breasts are pretty small, so no pounding, and 6-7 min per side was enough (not 10). Also, never use garlic powder/crystals if you can avoid it--finely chopped fresh garlic is much more flavorful! As for the previous comment--paprika is subtle, so if yours is old it has probably lost most or all of its flavor. We made this with paprika we had bought recently in Hungary, and the flavor was great. - 15 Sep 2011