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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skinless, boneless chicken breasts
salt and pepper to taste
onion, sliced into thin rings
fresh mushrooms, sliced
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.
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.
I thought this recipe was fantastic as written. Thank you Marlana.
This recipe was SOoooo good. I went heavy on the spices since I read a couple people thought it was bland. Also, I was a little scared by how the "sauce" looked... sort of like pizza grease. SO, I added about 1/2 C. cream to the sauce, and it was a beautiful thing. Served over Bowties. :) Thanks for the recipe, its a keeper!
Great recipe - however I did tweak it a little bit. I followed the general flow of the recipe but I added: lightly floured the chicken breasts before saute - then sprinkled the paprika, salt and pepper on top while cooking. Once the breasts were cooked, and the mushrooms and shallots (replaced onions) were soft, I removed the chicken and set aside. I deglazed the pan with a little more butter and then my key ingredient - one can of condensed cream of mushroom soup. I added 3 tbsp on water and cooked for 3 minutes. Viola. Lovely recipe - a keeper for sure!
I used fresh minced garlic in place of the powder based on the advice of other reviewers.
All the flavours from the different ingredients blend so well together!
My boyfriend is easily tired of chicken but he loved this.
This was a enjoyable dish. I did make a couple of modifications based on other comments. I used about 2 1/2 tsp of paprika and I added about 1/3 cup of cream at the end. I will make this dish again. However, the next time I will add more cream (1/2-2/3 cup) to make more of a sauce.
I served with spinach and buttered whole wheat pasta.
Very tasty! I cut down the butter by using butter flavored cooking spray to start the chicken, then added butter when doing the vegetable. It still made a sauce. I tried using a Ziploc bag to coat the chicken, but found too much of the spices landed on the first piece. Definitely will just sprinkle it next time. I sliced the leftover chicken and used it for a salad the next day. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Paprika Chicken with Mushrooms
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 259
** Calories from Fat: 130
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