I like that this is so fast to put together yet has a very different from the ordinary taste. This chicken dish is delicious served over mashed potatoes or egg noodles. I like it with a dollop of dairy free sour cream on top too.
Find the best quality sweet Hungarian paprika in order to get the best flavor!
4 boneless skinless chicken breasts, cut into bite sized pieces
1 tbs olive oil
1 medium onion, chopped
8 oz fresh mushrooms, sliced
2 cups of chicken broth
2 cloves garlic, chopped
1/2 tsp seasoning salt
1/4 tsp black pepper
2 tbs paprika (sweet Hungarian)
2 tbs corn starch
1/2 cup water
2 cups frozen green peas, thawed
In a large skillet saute the chicken breasts, onions, garlic, and mushrooms in the olive oil with the seasoning salt and black pepper.
Cook until the chicken is done and the onions are tender.
Add the paprika, peas and the chicken broth.
Bring to a boil and simmer for at least 5 minutes.
Combine the water and corn starch, making sure that there are no lumps.
Add the corn starch mixture to the simmering chicken.
Stir constantly until the mixture is as thick as you desire - about 5 minutes.