Paprika Chicken in Portobello Mushroom Gravy

This is one of my all-time favorite meals and a go-to when I can’t think of what to cook. It can be pretty spicy, so if you’re not a big fan of spicy food, try using less paprika.

Since I don’t use recipes, my ingredients are estimations. Be creative, 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. 

Mashed Potatoes

Estimated Ingredients

• 3-5 Large red potatoes

• 3 tbs garlic powder or 1/3 clove of garlic

• 3 tbs sour cream

• 1/2 cup milk

• 6 cups water

• Salt, pepper, and butter to taste

Begin with the Potatoes, as they can take much longer than the chicken:

Bring 6 cups water to boil.

Slice the potatoes into eighths and boil for 45 minutes or until soft.

In a large bowl, mash the potatoes with all the remaining ingredients until creamy and delicious.

Paprika Chicken in Mushroom Gravy 

Estimated 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

• 3 cups water

• 1 cup milk

• 1/3 cup potato flakes or flour

While the potatoes are boiling, start working on your chicken.

Chicken Stock

Boil the bouillon in the 3 cups of water in a shallow pan, mix well and bring down to simmer.

Chop Things Up

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

The Chicken

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.

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. Keep the chicken stock at a simmer and and slow cook for around 15-20 minutes.

As the chicken gets closer to being cooked, add the mushrooms.

Mushroom Gravy

Once the chicken is cooked, remove it and set it aside.

In the remaining stock, add the milk and potato flakes/flour. Stir until slightly thickened.

The basil and paprika that come from the chicken are what really make the sauce. Otherwise, it would not be nearly as good.

Enjoy!

Serve the chicken of the potatoes and eat up!

This recipe makes 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, you’d have to 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.