Paprika Chicken with MushroomsFeatured by Cobblestone Winery in the Platinum Wine Club.
4 skinless, boneless chicken breasts
1 tsp. paprika
salt & pepper to taste
1 pinch garlic powder
1/4 cup butter
1 onion, sliced into thin rings
1 pound fresh mushrooms, sliced
Pound chicken breasts to half inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper and garlic powder. 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. Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes. Enjoy with a glass of Pinot Noir!