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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding the skillet, add the chicken to the skillet; cook, stirring occasionally, until golden and no longer pink in the center, about 6 minutes. Transfer chicken to a plate.

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  • Reduce the heat to medium. Add the mushrooms to the skillet; cook until the mushrooms release their juices and are golden and tender, about 6 minutes. (If the skillet becomes too dry, add 1 or 2 teaspoons of the chicken broth, or more as needed.)

  • Meanwhile, stir together the flour and 2 tablespoons of the milk in a measuring cup until the mixture is smooth and no lumps remain. Stir in the remaining milk until well blended.

  • Return the chicken to the skillet. Increase the heat to medium-high. Add the chicken broth to the skillet.

  • Stir flour mixture, salt, paprika and black pepper into skillet. Bring to boiling. Reduce heat to medium; simmer, stirring occasionally, until mixture thickens slightly, about 5 minutes. Serve with hot cooked rice.

Nutrition Facts

479 calories; fat 13g; cholesterol 82mg; carbohydrates 52g; protein 37g; sodium 866mg.
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