Paprika is one of my favorite spices to add to any dish. Red peppers have a way of keeping you warm in the cold months because of the benefit they have on circulation. If you read my “Spice it Up!” entry, you can learn about the health benefits of other spices as well. While I’m not personally a huge fan of mushrooms, my “fans” (the people I force to try my dishes, haha!) seem to really like this one. You can choose whatever type of mushrooms you like best. This dish also tastes good with a quick squeeze of lemon if you like that flavor. I also recommend a green vegetable on the side to make this a balanced meal – spinach would be perfect!
- 1 skinless, boneless chicken breast
- 1 tablespoon butter or margarine
- 1/2 teaspoon garlic powder
- 1/4 onion, sliced into thin rings
- 1/4 pound fresh mushrooms, sliced
- Salt and pepper to taste
- Pound chicken breast to 1/2 inch thickness. Sprinkle both sides of chicken breast liberally with paprika, salt, pepper, and garlic powder.
- In a large skillet, melt the butter over medium heat. Place chicken breast the pan, cover, and cook for 10 minutes. Turn chicken breast 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.
- Remove chicken breast from the pan, put on a plate and spoon onion, mushroom, and butter mixture over the top of the chicken.