Last night was one of those nights where timing wasn’t on my side. I went to go watch a hockey game, and by the time we were home, a late dinner was all we could muster. It was also one of those nights where I sat at the refrigerator and thought what on Earth can I make with this pile of stuff? Enter one of my new favorite tools: Ingredient Search by AllRecipes.com. The beauty of this site is that you can type in the ingredients you have, exclude ingredients you don’t have or don’t like, and see what comes up. This was my way of stumbling upon my 20-minute dinner last evening, Paprika Chicken. Not only was it tasty, it was a great way to use up onions, mushrooms, and chicken that were left over from other random endeavors. While this post may be short and simple, like the recipe, it was a time saver, belly filler, and warm and tasty meal to finish out a busy Sunday night.
- 2-4 tablespoons of butter
- Boneless, skinless chicken breast
- Paprika, garlic powder, salt, and pepper to taste
- 1 onion, sliced thinly in rounds
- 1lb sliced mushrooms
- In a large, nonstick skillet, melt the butter over medium-high heat.
- While this is melting, pound the chicken to 1/2 inch thickness and season both sides with all spices.
- Add the chicken to the pan once the butter is melted. Spread the onions over the top.
- Cover and cook for 8-10 minutes.
- Uncover the pot, flip the chicken over, add the mushrooms and cook an additional 8-10 minutes or until cooked through.
- Remove the chicken to a plate and cook the vegetables an additional few minutes with the lid off