Chicken and onion saute
4 T. all-purpose flour, divided
1 T. dried parsley
1/8 t. paprika
1/2 t. salt
1/8 t. pepper
4 boneless, skinless chicken breasts, halved
1/4 c. olive oil
4 onions, sliced
1 c. sliced mushrooms
1 c. chicken broth
1/2 c. white wine or chicken broth
Combine 2 tablespoons flour, parsley, paprika, salt and pepper in a plastic zipping bag; mix well.
Place chicken in bag; shake to coat. Set aside. Heat oil in a skillet over medium heat; add chicken.
Cook until chicken is golden on both sides and cooked through; transfer to a deep serving dish. Saute onions and mushrooms over medium heat in skillet until tender; set aside.
In a bowl, mix together broth and wine or broth; stir in remaining flour.
Add broth mixture to skillet; cook and stir until thickened.
Pour over chicken.