The chicken breasts are simmered in a fragrant creamy wine sauce and paired with earthy mushrooms for a tasty weeknight dinner. Easy to make, ready in about 30 minutes and you only need one skillet.
Season the chicken fillets all over with sweet paprika powder, salt and pepper. Heat the oil and butter in a non-stick frying skillet over medium heat. Add the chicken and cook, for 5 minutes per side or until fully cooked and browned on both sides. Remove from skillet and place on a plate. Cover with foil.
In the same skillet. Add mushrooms, cook over medium high heat, stirring occasionally until browned, about 5 minutes. Add onion and garlic, sauté until fragrant, about 3 minutes. Add balsamic vinegar and season with salt and pepper.
Pour in white wine, simmer until reduced by half, about 5 minutes.Add the cream, stir in Parmesan and chopped parsley. Bring to a simmer. Return the chicken to the sauce. Cook until the sauce thickens and the chicken is cooked through, 3 to 5 minutes. Taste and adjust salt.
Serve with mashed potatoes, creamy polenta or bread and a simple side salad drizzled with olive oil and balsamic vinegar. Garnish with chopped parsley and extra black pepper. Enjoy!