Paprika Chicken in Mushroom Sauce

An easy and satisfying meal with great flavor and color. Serve together with boiled new red potatoes, egg noodles, or white rice. A vegetable such as green beans is a nice touch. Use sweet paprika, not the hot version (unless you like it hot); McCormick's paprika is a good choice.

Chicken breasts. Trim fat, then cut breasts into bite-size pieces. Optional: Before cutting, flatten breasts to even half-inch (1cm) thickness by pounding gently with a meat tenderizer hammer or a rolling pin. Put chicken pieces into a plastic bag together with 1/2 cup flour (or half flour, half yellow corn meal), plus a dash of salt and fresh ground black pepper. Shake the bag until pieces are lightly coated.

Takes about an hour. Serves 4.

SHOPPING LIST:		Great for leftovers! Here the sauce is mixed with quartered boiled potatoes for one-dish heat and serve.
	Chicken breasts Onion Mushrooms Garlic Sweet paprika Chicken stock Tomato paste Sour cream Fresh flat-leaf parsley
Prepare chicken and sauce
1	In a large non-stick sauté pan, heat oil then fry pieces until browned—a couple of minutes on each side, then remove chicken and set aside to drain on paper towel	1 tablespoon oil (canola, peanut, etc) 2 large chicken breasts, cut in pieces (see above)
2	Add a little more oil (or butter), then cook until just beginning to brown (5-7 minutes)	1 medium onion, chopped
3	Stir in and cook until mushrooms are softened (2-3 minutes)	6-8 oz button mushrooms, sliced very thin 1-2 cloves garlic, chopped or minced
4	Remove pan from heat, then combine with	browned chicken pieces about 1 tablespoon sweet paprika
5	Combine in separate cup or bowl, then stir into chicken mixture, return pan to heat, bring to boil, then reduce heat and simmer about 5 minutes, covered	about 1/2 cup (4 oz) chicken stock (use more for a thinner sauce) about 1 tablespoon tomato paste
6	Stir in and warm through (don't boil)	2-6 oz sour cream salt and fresh ground black pepper to taste
Serving:
	Sprinkle with fresh flat-leaf parsley, chopped