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We have a good feeling you're really going to connect with this one! In fact, Soul Chicken might just take you to a higher place. The juicy chicken soaked in a slightly spicy mushroom sauce will bring you to a level of joy you didn't know existed. It's really that simple and that life-changing. Dig in deep with Soul Chicken!
We have a good feeling you're really going to connect with this one! In fact, Soul Chicken might just take you to a higher place. The juicy chicken soaked in a slightly spicy mushroom sauce will bring you to a level of joy you didn't know existed. It's really that simple and that life-changing. Dig in deep with Soul Chicken!
Ingredients
- 4 (4-ounce) chicken breasts sliced vertically into cutlets
- 1/2 teaspoon salt divided
- 1/4 teaspoon ground pepper
- 2 tablespoons extra-virgin olive oil divided
- 1 large onion halved and sliced
- 1 (8-ounce) package white mushrooms sliced
- 4 teaspoons sweet paprika
- 1/4 teaspoon crushed red pepper
- 1/2 cup low-sodium chicken broth
- 1/2 cup sour cream
- parsley to taste, roughly torn, for garnish
Directions
- Evenly sprinkle both sides of each of the chicken cutlets with 1/4 teaspoon of the salt and the pepper.
- In a large skillet over medium heat, add 1 tablespoon of the oil.
- Add the seasoned chicken cutlets to the heated oil and cook, turning once, until they are browned on both sides and reach an internal temperature of 165 degrees F, about 6 minutes.
- Transfer the cooked chicken cutlets to a plate and cover to keep them warm.
- In the same skillet, add the remaining oil.
- Add the onions to the heated oil and cook, while stirring, until they are mostly soft and lightly browned, about 5 minutes.
- Add the mushrooms to the onions and cook, while stirring, until the mushrooms are cooked through, about 4-5 minutes.
- Add the paprika, the crushed red pepper, and the remaining salt to the onion mixture and cook, while stirring, about 1 minute.
- In a small bowl, add the chicken broth and the sour cream and whisk to combine.
- Add the sour cream mixture to the onion mixture and bring to a simmer. Cook, while stirring, until the flavors have melded together and the sauce has thickened, about 2-3 minutes.
- Add the cooked chicken cutlets to the sauce and cook until they are heated through, about 1-2 minutes.
- Plate the chicken cutlets and evenly top with the sauce.
- Serve the chicken sprinkled with the parsley.
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