Try this dish with Better Than Bouillon® Reduced Sodium or Organic Roasted Chicken Base. Delicious served with Spatzle.
Recipe tags: chicken base, easy difficulty, main, chicken, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| ⅓ cup | olive oil |
| 2 Tbsp | butter |
| 2 lbs | boneless skinless chicken breasts cut into 1-inch cubes |
| 2 cups | thinly sliced white onion |
| 1 lb | sliced button mushrooms |
| 2 Tbsp | minced garlic |
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| ⅓ cup | paprika |
| ¼ cup | all-purpose flour |
| 2 cups | water |
| ¾ cup | sour cream |
| ¼ cup | freshly chopped parsley |
Directions
Add the olive oil and butter to a large shallow saucepan over medium high heat. Add the chicken to the pan and cook for 1 minute per side.
Add the onions and mushrooms to the pan and cook for 3 - 4 minutes, stirring occasionally. Add the garlic and the Roasted Chicken Base to the pan and cook for 30 seconds more.
Combine the paprika and flour in a small bowl.
Stir the paprika mixture into the pan and cook for 1 - 2 minutes. Slowly add the water to the pan and stir so no clumps form. Bring the water to a boil, lower the heat and simmer for 15 minutes, stirring occasionally.
Remove the pan from the heat and stir in the sour cream and parsley.
Serve immediately.