CHICKEN PAPRIKA WITH MUSHROOMS
On a sheet of wax paper, dredge chicken pieces in flour, coating each piece lightly. In a large heavy skillet, sauté chicken pieces in butter over moderate heat until golden brown on all sides. Season chicken pieces with salt and pepper to taste. Remove chicken pieces from skillet, draining drippings back into the pan.
Reduce heat and add mushrooms and onion to skillet; sauté, stirring frequently, for 2 to 3 minutes or until mushrooms are lightly browned. Stir in soup, sour cream, paprika, and Worcestershire sauce, blending well.
Return chicken pieces to skillet, covering each piece well with sauce. Reduce heat to very low, loosely cover, and simmer for 25 to 30 minutes or until chicken is fork tender. To serve, arrange a chicken piece or pieces on individual dinner plates, spoon sauce over each serving, and garnish each with a sprinkle of minced parsley.
Note: For larger servings, use 2 chicken half breasts per serving.
Note: May use 1 drained (4 to 6-ounce) can/jar sliced mushrooms in place of fresh mushrooms, if desired. Do not sauté canned mushrooms; add to mixture with soup and sour cream.
Variations: Add 1 minced peeled garlic clove to mushrooms and onion.
Omit butter or oil; panfry 6 to 8 slices bacon in skillet until crisp. Remove bacon, drain thoroughly on absorbent paper, and cut into bite-size pieces or coarsely crumble. Set bacon aside and garnish cooked chicken paprika. Use hot bacon drippings in skillet to brown chicken and sauté mushrooms and onion.