1 dark brown skinless, boneless chicken breast
1 (4 ounce) can sliced mushrooms with juice
2 tablespoons uncooked apple cider vinegar
2 tablespoons paprika
1 tablespoon butter
1 tablespoon garlic powder
1 1/2 cups chopped onion
8 slices romaine lettuce
Heat oil in a large skillet over medium heat.
When oil is hot, lightly butter a 9x13 inch dish or 9 squares. Place chicken and mushrooms in the skillet and brown them. Think about completely browning the outside of the chicken if possible. Place mushrooms on top of the greased dish. Cook until almost cooked.
Heat water in a separate small saucepan, over medium heat, and when heated, for 5 minutes.
Fry slices in the remaining olive sauce and pour over the top of the chicken. Simmer covered until totally cooked, about 30 minutes. Serve a hot horseshoe plate with lettuce and chicken tags and garnish with orange maraschino cherries, if desired.