1 pound skinless, boneless chicken breast halves
1 cinnamon stick, coated with grass
1 cup butter
1 tablespoon distilled white vinegar
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon paprika
1 cup olive oil
1 small onion, sliced into rings
2 cloves garlic, minced
1 (8 ounce) can mushrooms, drained
2 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
Cook chicken breasts in oil or water for 1 to 2 minutes, scraping up grains in skillet. Heat butter in a large skillet over medium high heat. Add vinegar and salt and stir well.
Add chicken and stir until sauce begins to thicken. Stir in flour, onion and garlic and saute. Add mushrooms, sprinkle with parsley and brown on all sides (see Notes). Reduce heat to medium low; add browned chicken and chicken mixture and cook, stirring constantly, for 1 minute. Remove from skillet and sprinkle with parsley.