Chicken Paprikash with Mushrooms & Onions

Prep time: 20 min

Cook time: 20 min

Servings: 2

Ingredients

1/2 pound chicken cutlets

1/4 tsp salt divided

1/8 tsp ground pepper

1 tbsp olive oil infused with lemon divided

1/2 large onion halved and sliced

4 ounces white mushrooms sliced

2 tsp sweet paprika

1/8 tsp crushed red pepper

1/4 cup low-sodium chicken broth

1/4 cup sour cream

chopped parsley for garnish

Directions

Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 6 minutes total. Transfer to a plate and cover to keep warm.

Add the remaining 1 tablespoon oil and onion to the skillet. Cook, stirring, until the onion is mostly soft and lightly browned, about 5 minutes. Add mushrooms and cook, stirring, until cooked through, 4 to 5 minutes. Add paprika, crushed red pepper and the remaining 1/4 teaspoon salt; cook, stirring, for 1 minute. Whisk broth and sour cream in a small bowl; add to the pan. Bring to a simmer and cook, stirring, until the flavors have melded, and the sauce has thickened, 2 to 3 minutes more. Add the chicken and cook until heated through, 1 to 2 minutes more. Garnish with parsley, if desired.