Melt butter in skillet. Arrange chicken breasts in skillet and brush with butter, rub in paprika. Add sherry, bouillon and onion. Cook covered until juices run clear when cut with knife. Remove chicken from skillet. In a cup, stir flour and 1 tablespoon water. Cook mushrooms in drippings. Stir in flour mixture and cook until sauce is slightly thickened and smooth, and mushrooms are tender. Pour over chicken and serve.
I typically double or triple the recipe and add at least a cup of chicken broth when cooking the mushrooms. This gravy is good with mashed potatoes.
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|Serving Size: 1 Serving (1161g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 317 (23%)|
|Amt Per Serving||% DV|
|Total Fat 35.3g||47 %|
|Saturated Fat 17.8g||89 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 608.6mg||187 %|
|Sodium 932mg||32 %|
|Potassium 2872.8mg||76 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 12g|
|Protein 222.5g||318 %|
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Calories per serving: 1357
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