Recipe for Paprika Chicken in Portobello Mushroom Sauce

This is another of my favorite recipes. It's particularly hardy dish, so I save it for days during which I've eaten small meals. I usually serve the chicken over garlic potatoes or rice, since they go best with the portobello gravy. But if you prefer something a little more healthy, the chicken and sauce are lovely on their own. Be creative with the ingredients, if you feel you need more or less of something, go with your gut! After all, that's what food is all about. Have fun! Don't take it too seriously. 

Garlic Mashed Potatoes

Approximate Ingredients

3-5 Large red potatoes

3 tbs garlic powder (you can use 1/3 clove of garlic if you'd like, I tend to find it somewhat over powering--especially since the chicken is already a very tasty dish)

3 tbs sour cream

1/2 cup milk

6 cups water

salt, pepper and butter to taste

1) Start the Potatoes first, since they can take much longer than the chicken. Bring 6 cups water to boil.
2) Slice potatoes into eighths and boil for 45 minutes or until soft.
3) In a large bowl, mash the potatoes with all the remaining ingredients until creamy and delicious.

Paprika Chicken in Portobello Mushroom Sauce

Approximate Ingredients

4 Large chicken breasts

1.5 cups portobello mushrooms, sliced

5 tbs paprika

1.5 cubes chicken bouillon

2 tbs black pepper

2 tbs basil

4 cups water

1 cup milk

1/3 cup flour

1) Start with the Chicken Stock. Boil the bouillon in the four cups of water in a shallow pan, mix well and bring down to simmer.

2) Slice mushrooms. Cut Chicken breasts in half to allow for more flavourful end product. Of course, if you prefer them thickly cut, leave them that way!

3) Coat the breasts in the paprika, basil and pepper. Pat or massage the chicken to make sure the spices stick. No naked spots! Keep those babies covered.

4) Place chicken in chicken stock. As I turn the chicken, I tend to add little pinches of the paprika, basil and black pepper, since the spices tend to fall off while boiling.

5) After about 20 minutes, add the mushrooms and cook for 10 minutes more--or until the chicken is cooked through.

6) Once the chicken is cooked, remove. In the remaining stock, add milk and flour. Stir until slightly thickened. The basil and paprika that inevitably come from the chicken are what really make the sauce. Otherwise, it would not be nearly as good.

7) Serve chicken over potatoes and enjoy!

This recipe is about four servings. It's not a quick meal, but the end result is well worth the effort.

It's is not as veggie friendly as the others, one must be very creative. Theoretically, you could use tofu instead of chicken and veggie stock instead of chicken and it should still be just as tastey since the spices are what really make this meal.

If anyone has suggestions on how to make this more veggie friendly, do let me know :O)