2 tablespoons olive oil
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves, cut into 1/2 inch pieces
1 (2 pound) can sliced mushrooms
1 (10 ounce) can chicken broth
1 sprig fresh parsley, garnish with sugar
1/2 cup dry white wine
Heat the oil in a large pot or wok over medium heat. Add garlic powder and paprika and stir until fragrant. Add salt and pepper and gradually stir until thoroughly mixed.
Heat the chicken pieces in the center of the oil in the pot. Add mushrooms, chicken broth and parsley. Mix together. Season with salt and pepper and stir well. Add mushrooms, chicken, chicken broth and parsley to the pot and stir well. Add wine and stock and simmer gently over medium heat for 15 minutes. Transfer chicken to a platter.
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