Chicken Paprika With Mushrooms
- 4 to 6 chicken half breasts (split chicken breasts), skin removed as desired, or boneless chicken breasts (see note), or 2 to 2½ pounds broiler/fryer chickens or Pick-Of-The-Chick, skin removed as desired, cut into serving pieces
- Flour as needed
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter or margarine, melted, or hot extra virgin olive oil, divided
- 8 to 12 ounces mushrooms, thinly sliced (see note)
- ½ cup coarsely chopped peeled onion
- 1 (10 3/4-ounce) can cream of mushroom soup or reduced-fat or reduced-sodium cream of mushroom soup, undiluted
- 1 cup sour cream or reduced-fat or no-fat sour cream
- 1 to 1½ tablespoons Hungarian (sweet) paprika or to taste
- ½ teaspoon Worcestershire sauce (optional)
- 1 to 2 tablespoons minced parsley (no stems) for garnish
On a sheet of wax paper, dredge chicken pieces in flour, coating each piece lightly. In a large heavy skillet, saute chicken pieces in butter over moderate heat until golden brown on all sides. Season chicken pieces with salt and pepper to taste. Remove chicken pieces from skillet, draining drippings back into the pan. Reduce heat and add mushrooms and onion to skillet; saute, stirring frequently, for 2 to 3 minutes or until mushrooms are lightly browned. Stir in soup, sour cream, paprika, and Worcestershire sauce, blending well. Return chicken pieces to skillet, covering each piece well with sauce. Reduce heat to very low, loosely cover, and simmer for 25 to 30 minutes or until chicken is fork tender. To serve, arrange a chicken piece or pieces on individual dinner plates, spoon sauce over each serving, and garnish each with a sprinkle of minced parsley.
Note: For larger servings, use 2 chicken half breasts per serving.
Note: May use 1 drained (4 to 6-ounce) can/jar sliced mushrooms in place of fresh mushrooms, if desired. Do not saute canned mushrooms; add to mixture with soup and sour cream.