The sweet tang of the wood planks richly accentuates the subtle fish flavors. It has a spicy flavor thanks to the mango salsa. Any fish will do; tilapia, for example, works great in this recipe. With rice pilaf, this is excellent.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 skinless, boneless chicken breasts
- 1 teaspoon paprika
- salt and pepper to taste
- 1 pinch garlic powder
- ¼ cup butter
- 1 onion, sliced into thin rings
- 1 pound fresh mushrooms, sliced
Instructions
- Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
- In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
- Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.
Nutrition Facts
| Calories | 260 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 8 g |
| Sodium | 139 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
We really liked this chicken/mushroom dish. It was very easy to make and in the ten minutes it takes to cook you have time to make a side dish. The chicken was cooked perfectly and the sauce was good. To elevate the dish further next time, I will add a little acid, like white wine, to brighten the flavor.
I thought it was great. If you don’t like mushrooms don’t make this. Chicken was so moist. Onions kinda melted into sauce, mushrooms were cooked perfectly. Only addition I made was more salt.
Very tender and tasty. I used thin cut chicken breasts and cut down the cooking time by 5 minutes. I sauteed the onions and mushrooms first with minced garlice (I didn’t have any garlic powder), then removed them and did the chicken on one side for 5 minutes. Then I turned the chicken and added back the mushrooms and onion and a splash of Marsala cooking wine. Covered and cooked 10 minutes, then uncovered for 5. I will make this again.
Great recipe. Was easy to follow this recipe. Dish came out really good and tasty.
Way too much butter – I couldn’t eat the onions and mushrooms they were so dredged in oil. I used salt free butter and substituted minced garlic for the garlic powder to reduce the sodium. Also, there was just no flavor. Very disappointed.
Made this recipe according to directions, my husband and really liked it; so well in fact I will make it again.
I really should of commented sooner as I make it so often. The chicken comes out so tender and the onions and mushrooms are so delicious and just melts in your mouth.
Fantastic! I modified the cooking time since I had very thin chicken breasts. The flavor was great and turned out very moist.
Really good. Great taste. Next time, I’ll add some chicken stock or wine to make more sauce.
Quick, easy and very tasty!
This was delicious! And super easy. I didn’t pound the chicken breasts but bought cutlets and those worked fine.
Fantastic! The onion and mushrooms still had a bit of firmness. The sauce awesome. I was a bit skeptical reading some of the reviews of being too bland – liberally seasoned the chicken breasts like the recipe called for. Well done!
I actually used the bag mix of frozen mushrooms from Trader Joe’s and Smoked Paprika! Next time I will use avocado oil instead of bitter for a healthier fat. I also had leftover sautéed shallots and I threw them in too. It was delicious. And, yes, I am a “wing it” cook! This I will repeat!
Absolutely loved it. I would suggest only one change: I feel that 1/2″ breasts only need to be cooked for 5 mins. on each covered. They will be cooked through yet retain their tender juiciness. Then, remove cover as directed for last 5 mins. The sauce is amazing. I will make again and serve to guests, not just family.
Quick recipe, Perfect recipe ! Thanks
I did not use the amount of butter the recipe called for. Family loved it.
Amazing dish. I cooked it for 5 extra minutes and the onions became caramelized which was delicious.
Very good, chicken remained moist. (I used unsalted butter for this recipe since mushrooms are high in sodium) I put additional pepper, paprika, garlic powder and 1 TBSP of unsalted butter when adding the onions and mushrooms. Served this dish with asparagus.
I used a smokey paprika and at the end I added heavy cream to thicken and deepen the sauce.
Excellent! I did make a few minor changes. Did not use butter. Sauteed in olive oil. Sauteed onion & real garlic, added mushrooms after a couple minutes. Removed from pan. Cooked chicken breasts. Removed from pan. Added chicken broth, red pepper flakes and a little bit of white wine. brought to low boil. thickened with cornstarch. Put mushroom/onion mix and chicken back in and warmed.
3 stars per the recipe. The methodology is good, it just needs a kick in the pants with flavor. Next time I’m going to follow the other suggestions for flavor enhancing.