Chicken and onion saute
  • Servings: 4 to 6
  • 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
  1. Combine 2 tablespoons flour, parsley, paprika, salt and pepper in a plastic zipping bag; mix well.
  2. Place chicken in bag; shake to coat. Set aside. Heat oil in a skillet over medium heat; add chicken.
  3. 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.
  4. In a bowl, mix together broth and wine or broth; stir in remaining flour.
  5. Add broth mixture to skillet; cook and stir until thickened.
  6. Pour over chicken.