I don't like to rate a recipe on changes that I made because that isn't fair, so this rating is what the recipe would have been without my changes. To reduce the fat content, I used a butter flavored pan spray, a tiny bit of real butter, and white wine. Based on reviews, I doubled the paprika. I cooked minced garlic (from a jar), mushrooms (from a jar) and onion for about 3 or 4 minutes. I removed them with a slotted spoon, added a bit more white wine and cooked the chicken for 10 minutes. When I turned the chicken, I put the mushroom mixture back in on top of the chicken and finished cooking. DH and I really liked it. I served it with quinoa (which I fix with chicken broth to give it more protein and because it tastes better that way - quinoa is much tastier and healthier than rice!) and sliced fresh tomatoes from a local hydroponic farm. Thanks Marlana for a good recipe.
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I don't like to rate a recipe on changes that I made because that isn't fair, so this rating...