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1
Saute 8 oz sliced mushrooms with small am't butter or olive oil over low heat, just until mushrooms give off moisture. Remove mushrooms from pan and set aside.
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2
Dredge chicken breasts in flour + black pepper + paprika, shaking off excess. I use any leftover flour for the roux.
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3
Heat small am't olive oil + 1 tbsp butter in same skillet used for mushrooms, over med. heat until butter is melted and can be mixed with the olive oil. Place chicken breasts in the pan with two halves of onion, turning after flour coating has browned nicely. Do not over cook. Remove chicken from pan when both sides are browned; leave onions in pan.
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4
Add 1 cup chicken stock to deglaze browned bits stuck in pan, stirring constantly. Remove pan from heat. Stir in 1 cup milk, whisking constantly. Put pan back on stove over med. heat,and whisk in the roux until blended.
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5
(If you want a lot of sauce, use 1 1/2 cups each of chicken stock and milk.)
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6
Add chicken (and mushrooms)over low heat,put cover on pan, until sauce thickens slightly. Remove onions from sauce before serving.
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7
Serve with rice of your choice. Delicious with steamed asparagus or baby peas on the side.
